Do not under any circumstances be tempted to combine an
onion, two cloves of garlic, a yellow pepper, some purple sprouting broccoli, three
sticks of celery, half a tin of left-over plum tomatoes and a pint of turkey
stock from Christmas, in the hope of getting a free lunch. The result is disgusting.
I'm not surprised if the turkey stock has been in the fridge since Christmas. I'm suprised you haven't got food poisoning.
ReplyDeleteThere's a word in "Liff" for this sort of nonsense...
ReplyDeleteIf you had left out the broccoli you probably would have been fine....I often keep turkey and chicken stock frozen for months and the other veggies sounded like they should go together OK.
ReplyDeleteSorry about that....it happens to the best of us.
I salute your optimism and bravery in even attempting it.
ReplyDeleteIt was the absence of blue string that caused it not to work.
ReplyDeleteOh that's something else you're (normally) well ahead of me at.
Er, the stock was frozen, AQ. (Well, not when I added it to the soup.)
ReplyDeleteI haven't got time to search "Liff", Di - what is that word, please?
You're right about the broccoli, Lo. Unfortunately a glut of the stuff was the main, if misguided, reason for the exercise.
Thank you, Sir B. But too much O and C have led to wars in the past, haven't they?
It was a sludgy brown, Richard. Brown plus blue? Don't think so. Anyway, happy to give you the recipe if you want to hone your culinary skills.
Anyanyway, it's feeding the sewer rats now.
I can point you in the direction of the meaning of the Liff question. Think Douglas Adams & John Lloyd.
ReplyDeleteFor example: Bealings (archaic): The unsavoury parts of a moat which a knight has to pour out of his armour after being the victim of an araglin. In medieval Flanders, soup made from bealings was a very slightly sought-after delicacy.
Hours of chuckles and groans
ReplyDeleteSounds fine to me - could have been your cooking: except that in my experience you're an excellent cook. So - well, commiserations. What Lo said.
ReplyDeleteAs soon as I saw the ingredients, I knew it would turn out brown - you confirmed my culinary expertise.
ReplyDeleteshops, try shops, they sell soup if your soupily inclined.
ReplyDelete"Goosnargh" might be the place to start,Tim.
ReplyDelete