The Soup Formula Aka Holiday Leftover Soup Food

ROAST CHICKEN LEFTOVER SOUP

Steps:

• Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep).
• Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well.
• Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes.
• After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock.
• Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock.
• Strip the chicken off the bones using a fork and discard the bones; put chicken to one side.
• In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir.
• Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it.
• Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.

HOLIDAY FRUIT SOUP

Steps:

• In a large saucepan, combine the fruit, tapioca and 4 cups water. Cover and let stand overnight. , Stir in the apples, sugar and remaining water; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tapioca is transparent. Add additional water if necessary. Serve warm or cold with a dash of cinnamon.

HOLIDAY TORTELLINI SOUP

Steps:

• Heat the olive oil in a Dutch oven over medium heat.
• Add pancetta.
• Cook until crisp.
• Add onion; cook 3-4 minutes or until soft.
• Add garlic; cook 1 more minute.
• Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
• Meanwhile, cook tortellini according to package directions; drain.
• Add cooked tortellini to soup mixture.
• Stir in tomatoes and simmer 5 minutes.
• Add spinach and cook just until wilted.
• Season with salt and pepper.
• Garnish with cheese.

BOXING DAY SOUP

Steps:

• To fry the vegetables, heat the oil in a large saucepan and fry the onion for 5 minutes until golden. Stir in the celery and fry for 5 minutes, then tip in the potatoes and fry for a further 1-2 minutes, stirring often.
• Stir in the curry paste, let it cook for a minute or so, then pour in the stock. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 minutes until the potatoes are tender.
• To serve, tip the leftover veg into the pan and warm through for a few minutes. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml) then taste for seasoning. Cool and freeze, or serve in bowls with spoonfuls of yogurt or crème fraîche swirled on top.