This week’s soup is a real amalgam.
I marmalised in the food processor: one leek, one parsnip, two sticks of celery, two carrots. Into the slow cooker they went.
In the freezer were two bags of chicken and peapod stock, to make ris e bisi, but we decided to sacrifice them to the soup. So into the slow cooker that went. And two ladle’s worth of stock from the fruit gammon I cooked at the weekend (it was salty and very spicy, so any more would probably have been not very good).
Left it cooking overnight, and it smells rather good.