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soups.tex
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soups.tex
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\chapter{Soups}
\minitoc
\recipe[This is a simple and effective method for obtaining a smooth and gelatinous stock, perfect for binding sauces.]{Lilly Schr\"odinger's Mushroom Soup}
\label{rec:schroe-mushroom-soup}
%\serves{4}
\preptime{1 1/4 hour}
%\cooktime[Chill time]{11/2 hours}
\cooktime{6-8 hours}
%\vegetarian
%\freeze
\begin{ingreds}
2kg chicken wings
2-3 tsp rapeseed or sunflower oil
20g butter, cut into cubes
1 onion, chopped
1 carrot, chopped
1 leek, chopped
1/2 head celery, chopped
3 garlic cloves, chopped
2.5--3.0 litres of water
%\columnbreak
%\ingredients[For the Crumble Mixture:]
% 80g Wholemeal Flour
% 80g Plain Flour
% 80g Butter (diced)
% 70g Demerara Sugar
\end{ingreds}
\begin{method}[Preheat the oven to Gas Mark 4, Electric \temp{180}, Fan \temp{160}.]
Lay the chicken wings in a roasting tin, add a splash of oil and half of the butter. Roast for about 1 hour or until golden.
Place the onion, celery, garlic, carrot and leek into a seperate roasting tin or ovenproof dish, add a splash or oil and half the butter and roast until golden.
Drain the fat from the chicken wings and put with the vegetables in a large pot. Cover with the water, bring to the boil and simmer gently for 6--8 hours.
Pass the stock through a fine-mesh sieve, allow it to cool and then refrigerate in an airtight container until required.
\end {method}