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Post by braided-rug on Feb 25, 2006 18:00:19 GMT 10
"Roast chicken, garlic & borlotti bean soup Serves 4-6 6 whole cloves garlic 1 size 15 roasted chicken (no stuffing) 2 litres low salt chicken stock or consommé 1 tbs thyme Zest of one lemon 2 small celery stalks, finely sliced 1 x 400g can borlotti beans, drained Salt and freshly ground black pepper, to taste Half a bunch flat leafed parsley, chopped 1 Preheat the oven to 180°F. 2 Prick each unpeeled clove of garlic with a sharp knife and place on a baking tray. Bake in preheated oven for 20 minutes. Remove, peel and mash. 3 Remove the skin from the chicken and cut the flesh (in small pieces) from the bones. Discard the carcass. 4 Pour stock into a large saucepan and add the roasted garlic mash, thyme leaves, lemon zest, celery, and beans. Season with salt and pepper. Bring stock to a boil, simmer gently for 5 minutes, then add the chicken pieces. 5 Taste for flavour and serve with coarsely chopped parsley scattered over." From: www.woolworthsfresh.com.au/dietclub/low_GI_meal_plans/mealplan.php?week=12
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