It’s hot and stuffy and the house is full of leftovers, and in addition to being exhausted and not especially hungry, I’m actually in a fair bit of pain, which is not very Christmassy at all. Since you don’t get to take pain medication without food
(and, ideally, alcohol), some sort of food preparation is required.
This recipe is, basically, a leftovers dish. It’s stock from the slow-cooked chicken, leftover roast potatoes and leftover broccoli dip. The quantities are nonexistent because it was just what I had in the fridge, but you should think of this as more of a template for making creative use of leftovers. I’ll be posting a few recipes like this in the next few days, because I can’t possibly be the only one who overcatered.
Also, it’s lovely and cold and easy to eat, even in this hot weather. And it’s a very fetching shade of green, too.
Now what will you do with it?
I’m so glad you asked!
You may have already made stock out of your chicken or turkey carcase, or you may be planning to use water or vegetable stock, in which case, skip straight to the potatoes. If you want to make stock from the carcase, strip the meat off for later use, but fling the skin and bones into a big pot, and brown a bit over medium heat. Throw in two peeled and halved carrots, two peeled and halved onion, and a sprig of rosemary, add seasonings and enough cold water to cover everything, and simmer for about an hour. (If you did your chicken in the slow cooker like I did, it’s even easier – just keep the cooking liquid, add a bit more water, and simmer for another hour or so.)
Put your leftover potatoes, pesto and broccoli in a blender. You probably want about 3 parts potato to 2 parts broccoli pesto. Add enough stock or water to loosen the mix, and blend until smooth. Keep adding stock until you have the consistency you like.
Season, if you need to. My roast potatoes and broccoli pesto were already well seasoned, as was my stock, so nothing more was necessary.
Chill, if you didn’t have all this stuff in the fridge already.
Serve, perhaps even with a swirl of cream left over from your Christmas pudding.
This soup will probably work with any combination of stock, starchy vegetable, and vegetable/nut/herb dip that you would expect to go together in real life. For example, I have Morroccan spiced roast pumpkin and a roasted pepper dip which would probably get along well together if I didn’t have other plans for them.
Depending on what ingredients you use and what climate you live in, you might want to make this soup hot rather than cold. I think you can probably figure out how that part works.
In terms of allergies, this recipe is gluten-free, egg-free, and dairy-free unless you used scalloped potatoes or cream in the garnish. It is vegan if you use a vegetable stock, and is low-GI and I think low fructose, though not low in fructans. It is unlikely to be nut free unless you found a nut-free dip that works here.
One year ago: Merry Christmas!