How to make the best soup using leftovers. This soup turned out to be one of the most pleasant soups we have every brought to a boil on a chilly winter night in New York.
If you love to cook, it is possible that you have imagined yourself on one of those TV cooking shows in which a bag of mystery goodies is handed to the chef from which they have to create beautiful food. Or perhaps you have wished a member of your family or a friend, would let you loose in their kitchen from where you can create beautiful food.
It just so happened that on a chilly night in New York, Judy and Giulio had left Enzo and I in charge of emptying their fridge while they were in Italy. Luckily, they keep their fridge stocked with a great diversity of fresh ingredients, so we came up with this chunky soup. You achieve the best leftover soup ever, with slow cooking and regular stirring.
Soup using leftovers: What we had to work with:
- Olive oil
- 4 sticks of celery (include any leaves if you have them)
- ¼ globe fennel bulb
- 1 small white onion
- 1 level tablespoon garlic powder
- 1 level teaspoon salt
- 2 oz Giulio’s homemade prosciutto
- 1 tomato, roughly diced
- 1 tablespoon roasted red peppers
- ½ chicken breast, cooked
- 1 tin small, white beans
- 8 stems flat leaf parsley, finely chopped
- 1 cup dry white wine (or red … we’re cooking on the fly here so use what you can find, even beer or lager!)
- 1 cup water
- Take one medium sized saucepan and cover the bottom with olive oil.
- Throw in the celery, fennel, onion, garlic powder, salt and prosciutto.
- Saute on a low to medium heat for 3 minutes and stir regularly.
- Now add the tomato and continue cooking over a low to medium heat for a further 10 minutes until the tomatoes begin to disappear into a sauce.
- Add the roasted red pepper, chicken breast, white beans parsley, white wine and water.
- Continue to cook on low for a further 5 minutes and continue to stir often.
- Serve with some fresh, crusty bread – if you can find any.