Saturday, April 07, 2007

Another leftover story: Making a potato and asparagus soup, leftover style

Serves 2

I made a delicious leftover soup from the leftover baked potatoes and leftover asparagus tips, the stock. All this would have been trown into you bin, but will now be a dinner of one for two days. And what to do with the money you just saved? Travel perhaps!

100 cl/2 pts of chicken stock
150-200 grs / 5-8 oz of already oven roasted potatoes
100 grs / 3 oz of already baked asparagus tips
3-4 tbsp of sweet chili sauce
10 cl / 3 fluiz oz of single cream (10%)

Head chicken stock, add oven roasted potatoes and asparagus. Blend until smooth in a blender. Add cream and chilisauce, and reheat. Simmer for 5 minutes.

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