There's some seasonal changeover sickness hanging around so I thought it suitable to upload my chicken soup recipe even though the colder months have passed. Packed with all things nourishing, chicken soup really does soothe the soul and heal the sick.
1 tablespoon oil
1 leek, washed and thinly sliced
2 cloves garlic, crushed
2 medium carrots, diced
¾ cup yellow split peas
¾ cup green split peas
6 cups water
2 cups chicken stock
1 whole chicken or 1 kg chicken pieces
Heat oil and butter together over medium heat in a large saucepan. Sauté leek and garlic until leek is just tender. Add carrot and split peas. Sauté further 1-2 minutes. Add stock. Add chicken pieces or whole chicken and bring to the boil. Reduce heat. Cover and simmer for 1-2 hours or until meat is very tender and cooked through. Remove chicken from soup and set aside to cool. When cool, remove meat from bones and return to pan. Discard skin. Bring to boil and simmer further 10 minutes. Serve with crusty bread.
Omit chicken and add:
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.