Winter days call for soup. The remains of the Christmas chicken or turkey makes excellent stock. Making stock in the slow cooker is surprisingly easy.
We ended up preparing more parsnips than we ate on Christmas Day. This recipe from Delia Smith is a tasty way of using up excess parsnip. The first time that I made this, I didn't think that I would enjoy the combination of parsnip and apple but was pleasantly surprised.
Years ago, I borrowed a library book about cooking for older people on their own. One of the recipes was for Stilton and Brussel sprout soup. This has become a favourite, for those of us know love sprouts, although with our own tweaks and in larger quantities. This is my recipe but do realise that I don't weigh ingredients for soups precisely! If you like sprouts then this is for you!
1 tablespoon of sunflower oil
1 clove of garlic
Brussel sprouts about 300g of peeled and halved sprouts, alternatively use frozen spouts
1 litre chicken or turkey stock
pinch of nutmeg
sage to taste
Stilton or other blue cheese about 100g
Peel and chop the onion. Soften the onion in the sunflower oil until just browned.
Add the crushed clove of garlic and the sprouts. Cook for 1 minute.
Add the stock and seasoning. Bring to boiling point and then simmer until the sprouts are just soft.
Add the crumbled Stilton and serve.
This serves 4.