I always used to throw out the cooking liquor from corned beef…I guess because my Mother did. Maybe the meat was so salty in those days it was inedible but obviously not now.
The first soup was just all the leftover carrots, potatoes, cabbage and onions plus the remaining mustard sauce and 1 cup of the stock from cooking the beef.
Place all in saucepan
Add enough water to cover the vege
Bring to boil and simmer 5 minutes
Whiz up in blender
Garnish with chopped parsley
Great flavour.Then this morning I looked at the remaining stock…can’t throw that away
I had to run to the computer and write down how I made this Asian soup before I forgot.
Then with the remaining stock I searched the vegie bin in the fridge and made this delicious thin Chinese style soup.
First you need to skim impurities off the soup and strain it before using.
1 tablespoon vegetable oil
1 onion finely chopped
2 stalks celery finely sliced
1 carrot grated
1 courgette grated
1 chili finely chopped
1 clove garlic smashed and chopped
3 cm piece of ginger grated
1 star anise
1 heaped teaspoon of Chinese five spice powder
1 tablespoon palm sugar
1 teaspoon Hoisin sauce
Slosh Chinese wine (you could use dry sherry or sake)
Slosh light soy sauce.
Coriander stalks finely chopped
Coriander leaves
Saute all vege in oil for a couple of minutes
Add star anise and 5 spice powder
Add the stock then top up with water if you don’t have enough stock.
Then Chinese wine, palm sugar, Hoisin sauce and soy.
Just bring to boil and simmer about 5 minutes
Add coriander stalks simmer another couple of minutes
Put to one side and reheat when needed
Just before serving garnish with coriander leaves
This was excellent. Very restorative.
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