So I made a large pot of soup last night while I waited for the curry to cook. I warmed the soup tonight and it was absolutely delicious.
Interestingly, if meals like this are made the day before they are consumed the opportunity to remove the fat content, which settles on the top, is provided. If the soup is consumed as it is prepared, any fats remain in the soup which can give it a greasy texture.
In a large pot on the stovetop, over medium heat, pan fry a sliced leek in olive oil. After the first 'leek flip', add your sliced chicken thigh fillet pieces and give it a toss so the chicken is cooked. If you add a splash of water and cover, the water steams the meat and it won't stick to the bottom of the pot.
While these two are cooking, peel your potatoes and dice them into small pieces. Do the same with your carrots, celery, onion and parsley. Place them all into a bowl and then tip them all into the pot at the same time. Gently toss the vegetables with the meat and let them cook, without adding any more water at this stage, until they soften. They will want to stick to the pan, particularly if it is dry, but endure with this as the vegetables release water and they form enough moisture to allow it all to heat up and soften at a rather quick pace. Add your three finely chopped garlic cloves.
Add your cracked pepper, about a teaspoon of marine salt and a teaspoon of Massel powdered Chicken stock.
When the vegetables have softened, add your water. If you add boiling water from the kettle, the mixture doesn't cool down to then have to re-heat. So add hot water if you can. I added about eight cups of hot water, which meant that the now larger volume required a little more salt, pepper and stock powder.
Bring it to the boil and then turn it down to the lowest possible heat source and cover. Stir it occasionally. Leave it for a good hour. Like the curry, the longer it cooks (slow and low) the better the flavour.
Allow to cool and refrigerate in the pot overnight. Before re-heating (slowly on a low heat source) remove the settled fat layer so your soup is fat free. Serve with buttery bread!
Make a large pot and have a little every night over a few days. The more you make, the less you cook...
Please enjoy!
