Big Mach's Chicken and Sweetcorn soup

[Anonymous 25]

Just made a chicken and sweetcorn soup and it’s really nice so thought I would share with you lot (the recipe that is, not my soup).

It made a really big pan so I plan to freeze portions in plastic containers otherwise I will be eating it solely for the next two weeks.

Saves a fortune making your own soups and it’s quick and easy. Here’s the recipe.

2.27 ltr (4 pints) Milk
100g butter
100g flour
1 onion
1 bulb of garlic (peeled)
2 chicken stock cubes
2 cooked chicken legs (cut into small pieces)
Sweetcorn (enough for your tastes)

roughly chop the onion. peel the garlic.

Melt the butter in a pan over medium heat. Add the flour and stir with wooden spoon and cook until it’s starts to go golden colour and like breadcrumb consistency.

Pour in the milk just enough to cover and stir until it goes smooth. Repeat until all milk is added.

Add the onion, garlic and stock cubes. Bring to the boil until it thickens to right consistency.

Remove from heat and put it all in a blender. Pour it back in pan and add the diced chicken legs. Add the sweetcorn (off the cob)

And you’re done. Salt and pepper if needed but mine didn’t need any more.

I cooked the roast chicken first for dinner, had one of the breasts as a roast dinner. Then cut up the two legs once it had cooled a bit. So I’ve still got another chicken leg for salad tomorrow and a big pan of soup.

Cost me price of a chicken and a few ingredients and I will get at least 15 – 20 meals out of it.

I do this with all kinds of soups and it’s saving a fortune.

I don’t follow recipes, I just make it up as I go along. Book cooks cant cook, great chefs never use books.

[Anonymous 42]

Anonymous wrote:

I don’t follow recipes, I just make it up as I go along. Book cooks cant cook, great chefs never use books.

I hear ya Mac, timing is everything when comes to cooking efficiently, I can’t wait to install a sink in my garage so I can cleanup out there and not run back and forth, I have an industrialized mindset also, bigger is better when it comes to equipment, the MAN-Grill’s inch thick steel plate pulls the cold out of the meat instead of pulling the heat out of a thin frying pan, I do big piles of vegetables and often cook the hamburger for a large pot of spaghetti to go in the fridge at the same time cooking steak, plenty of room to saute whatever you want and all kinds of room to flip it.

I have a Fri’o’later I wanna restore just like I did the grille, but the wheels will be retractable for safety, maybe even have outriggers for stability and leveling on uneven surfaces.

The immediate thing I’m getting is a large clam pot and propane kick-ass burner so I can boil water FAST, and ALLOT! F~~~ing Betty Crocker propane stove I have in my kitchen is ridiculously SLOW!

I wanna HEAR the FIRE ROAR heating the water!

Industrial takes all the work out of Betty Crocker time CONSUMING cooking!

The The MAN-GRILLE even has a custom searing torch! I can do S’mores like no other! Crispy on the bottom and golden brown on the top!

F~~~ Betty Crocker kitchen! I got the garage!

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