Just made soup tonight: homemade chicken stock, cannolini beans and spinach (onions, carrots, celery and two bay leaves). Utterly delicious with a torn piece of Italian bread.
Made stock last Saturday. Still had the frozen carcass of the Thanksgiving turkey, and a new chicken carcass. Sauteed both bones and trinity before the crock pot, strained and then reduced on the stove, defatting along the way.
Got it down to five cups for freezing.
Maybe pea, but more likely onion will be the end result.
Sounds very good.
My favorite cold weather soup starts with chicken and beef stock. Makes a hearty broth. Discovered it by accident long time ago when I was snowed in. One of those darn it moments when one discovers that neither of the stock amts was enough for four.
But hey, that’s part of the fun.
I tend to use more celery minced fine adding a bit more muscle to the broth. Otherwise I have no use for celery.
Chicken or beef gets cubed soup size, browned in butter, toss everything from the pan to the pot.
Add onions, carrots, a bit of garlic to taste.
Spinach is good if available. And then canned butter beans un-drained. Just a change up from navy beans.
Might add some other odds and ends as befits a winter cabin soup.
Fresh biscuits or corn bread.
Making tasty soups is always fun, every batch turns out slightly different.