Southwestern Chicken Barley Chili | Mel's Kitchen Cafe
Deliciously healthy and hearty, this southwestern chicken barley chili is a family favorite! Instant Pot and slow cooker directions included!
Creamy Roasted Red Pepper Soup - Joy the Baker
I’m notorious for making a giant pot of something-or-other and eating it (sometimes begrudgingly) all.week.long. Soups are good for long-term consumption especially if you add a small pat of butter and a splash of heavy cream after each subsequent reheating. Did this soup get more delicious? It sure did! I can make it through four...Read More
Butchers will chop up and sell you marrowbones for just a few pence, or they can sometimes be bought pre-packed in supermarkets. For a light beef stock use the same ingredients and follow the same instructions but leave out the initial roasting of the bones and vegetables.
Chicken Giblet Stock
Fresh stocks are now available in tubs from supermarkets, but if you need a large quantity these can be expensive. Here's how to make chicken stock, which can be used in my soup recipes.
Smoked Haddock Chowder with Poached Quails' Eggs
Smoked haddock makes a very fine soup, and this I've adapted from a famous version invented in Scotland, where it is called Cullen Skink. If you add poached quails' eggs to the soup this makes a delightful surprise as you lift up an egg on your spoon. For a main course meal you could use poached hens' eggs to make it more substantial. Either way, it is lovely served with brown bread and butter.