Monday, July 12, 2010

3C Soup

I must admit that I'm quite a lazy cook, resorting to stock cubes most of the time. But last week, decided to get some meat and cook a vegetable soup. I bought a packet of celery and used 2 stalks for chicken pies. Hence, I decided to make this soup in my thermal pot. I call it the 3C soup- celery, carrot and corn. The natural sweetness of the vegetables meant that I didn't have to add any other seasoning.

Serves 2-3
300-400g of soupbone, parboiled to remove scum
6-8 stalks of celery, cut into short chunks
1 corn, cut into parts
1 carrot, cut into parts
1.5 litre of water or just enough water to cover all the ingredients

Boil water and add all the ingredients. Bring the soup to a boil.
Let it boil for 15 minutes before transferring into the thermal pot.
The thermal pot will further cook the meat and meat will be tender after a few hours.
You can serve the soup straight from the thermal pot or bring it to a boil again.

* Thermal pot retains the heat and further cook the soup without using more electricity or gas.
I view it as a magic pot. 

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