Liquid beige
Aug. 14th, 2008 05:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
To celebrate my real live cold I thought I'd make myself some chicken soup. Commercial soup (and sauce, gravy, recipe bases etc) was one of the first categories of food to be struck from the diet, so it's been a long time between slurps.
I used to make my own every now and then, but unfortunately the rules and restrictions of the beige made this a challenge I just couldn't face. No mushrooms? No onion? No corn? No bacon bones? No chili? No brocolli? No pepper? No carrots? etc etc
So what was in it? A vague collection of beige ingredients, more or less just boiled together for a while and then stick munged.
* 1 skin-free fresh organic chicken breast. So they tell me.
* 1 potato
* 1 leek
* A quantity of red lentils (n is a number)
* A handful of spring onions
* An unspecified amount of water
* Some salt here and there
* A bit of rice flour, to thicken
* A knob of butter in which to brown the chicken and leek first.
So how was it? Not spectacular, it must be said (my ideal soup features a ham hock), although it has a nice albeit subtle peppery aftertaste from the lentils. Still, it was warm and wet, and undeniably chicken soup. I'm out of fresh chives and parsley, so have only myself to blame. I'll get some to grace the next bowlful.
I used to make my own every now and then, but unfortunately the rules and restrictions of the beige made this a challenge I just couldn't face. No mushrooms? No onion? No corn? No bacon bones? No chili? No brocolli? No pepper? No carrots? etc etc
So what was in it? A vague collection of beige ingredients, more or less just boiled together for a while and then stick munged.
* 1 skin-free fresh organic chicken breast. So they tell me.
* 1 potato
* 1 leek
* A quantity of red lentils (n is a number)
* A handful of spring onions
* An unspecified amount of water
* Some salt here and there
* A bit of rice flour, to thicken
* A knob of butter in which to brown the chicken and leek first.
So how was it? Not spectacular, it must be said (my ideal soup features a ham hock), although it has a nice albeit subtle peppery aftertaste from the lentils. Still, it was warm and wet, and undeniably chicken soup. I'm out of fresh chives and parsley, so have only myself to blame. I'll get some to grace the next bowlful.