Paul Humphreys rambles on....

Paul Humphreys rambles on....
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Friday September 22, 2006

An old fashioned broth

If perhaps you want a light dinner because you are feeling a bit guilty having pigged out earlier in the week then this is the answer for you. It is simple to make - can be made beforehand and I imagine you could alter the ingredients to suit what you have in your fridge/cupboard. We have being using my leeks that I had to dig up this spring and freeze in ths dish.

The quantities here are for two people. Two chicken breasts, two leeks sliced, two carrots peeled and sliced. One and a half pints of chicken stock ( you can use an Oxo cube. Herbs, like thyme, parsley etc and finally three handfulls of any pasta you like.

First of all add the leeks, carrots chicken and stock to a pan and bring to the boil. Add the herbs to the boiling liquid and salt and pepper to your liking and simmer for thirty minutes. Remove the chicken and once cool cut into small pieces. Add back to the pan. At this stage you can leave it until you want to eat it. The final stage is to bring it back to the boil, add the pasta and cook until it is how you like your pasta cooked. Let it cool down and serve with fresh bread. You can add a little parsley to garnish it if you like.

( Sep 22 2006, 12:00:04 AM PDT ) Permalink Comments [2]

Comments:

we use rice instead of pasta. very nice :P

Posted by jon fisher on September 22, 2006 at 06:10 AM PDT #

Sounds a nice alternative. Would end up being like a Rissoto I guess.

Posted by Paul Humphreys on September 23, 2006 at 01:25 AM PDT #