Last week I bought Jamie Oliver's new book Save with Jamie. He gives great tips for planning ahead and how to make a little go a long way. The goal is to save money and eat great food at the same time. It's been a great inspiration for me this week.
Last sunday I roasted a whole chicken and I served its legs with roast potatoes and red cabbage salad. On monday I made a stock from the carcass and it has been flavouring my food for the rest of the week. I made bulgur with shredded chicken meat and stock served with sautéed red cabbage. The leftovers of that bulgur made a scrumptious omelette. On tuesday I fed seven people with sweet pea fish pie. On wednesday I made risotto with chicken stock, sweet peas, ricotta and shrimps. On thursday I made risotto with roasted butternut squash. I ate it all without taking pictures so these recipe's won't end up on my blog. Today, lazy sunday, I have finally slowed down enough to take photographs of my food. Therefore I now share my lazy sunday lunch soup.
1 litre of chicken stock
1 courgette, finely diced
50g bacon, finely diced
1 red bell pepper, finely diced
80g frozen peas
1 hand full of mint leafs
2 tbs olive oil
2 slices of stale bread, diced
salt & pepper
Gently brown the bacon in a little oil in a 4 or 5 litre pan for about two minutes, until it has coloured lightly. Then add the bell pepper and stir to remove the bits of bacon that stick to the bottom of the pan. After about two minutes, add the courgette and fry for another minute. Then add the cold chicken stock and the frozen peas and bring the soup to the boil.
Meanwhile, toast the diced bread in a frying pan or a wok together with salt, pepper and a little olive oil.
Bash the mint leafs with a pinch of salt in a pestle and mortar. Once it becomes a paste, add two tablespoons of olive oil and stir it together.
Once the soup boils, it is ready to serve. Pour it in a soup bowl or in a deep plate, prickle over the croutons, drizzle over a few drops of the mint oil and stir everything together.