Despite having said yesterday that I’d blend the pork ‘n’ stuff pie into soup today, A Man enjoyed it so much that he requested that I didn’t do that. We’ll finish it off tomorrow, I expect – but for tonight, there still is soup, only it’s been made with a view to emptying the cupboard and fridge. We’re Christmassing chez parents (both sets of parents – Christmas day involves double dinner…) and therefore I didn’t want any sad veg lurking in the salad drawer when we get back next week. I have to admit to buying a packet of smoked bacon to finish the soup off, as I felt it needed something, but otherwise it was a store-cupboard meal. I made a ton – around 2 thirds of it is in the freezer for later occasions (though, had I thought about it, I would have left the cream out – cream unfortunately doesn’t freeze all that well). Again, this is definitely a meal open to very broad interpretation – more or less any veg can make a good soup, it just depends on what your personal favourite flavours are, and the process is perfect for Christmas dinner leftovers – make a stock from the meat carcass, whatever that meat was, and add your leftover gravy and veg; be it carrots, parsnips, cauliflower cheese, sprouts or whatever.
This soup was a lovely combination of sweet and savoury, and pretty full-flavoured. I wonder whether there was a little liver attached to the carcass, as there was a somewhat “dark” element to the soup (no clue if this makes any sense!) but it worked brilliantly with the other flavours.
Duck and Smoked Bacon Chowder
Duck stock (from Saturday’s frozen carcass, made up with a load of parsnip peelings and rosemary) and the meat stripped from it
Smoked bacon, diced
- Dice the veg and fry if off in a little olive oil. Add the sweetcorn straight from the freezer once it has started to soften and put a lid on the pan for it to steam. Stir occasionally.
- Once the veg is soft, pour over the stock and blend until fairly smooth (it doesn’t have to be completely puréed, unless that’s the texture you like).
- Fry the bacon in a dry pan and add the duck meat. Continue stirring, and cook until browned.
- Add the meat to the soup – blend if desired. Add cream and season to taste.