Roasted Chicken Soup With a Pancake

20 mins
30 mins
medium

Recipe by

Farmison & Co

Ingredients

for soup
500g Wild mushrooms
100g pearl barley
1 Medium carrot peeled and chopped into rounds
330ml Cream
100g Crème fraiche
1 x Chicken carcase (left over from your roast chicken Sunday lunch) + bits of chicken meat left over
1 x Pack of chives cut into small pieces with sharp knife size
2 litre water
1 lemon
Table salt (to taste)
Celery peeled and diced into mouth size pieces
2 x Medium onions diced (2 cm)
1 x Pancake (regular batter mix – see below)
1 x Medium potato diced
1 dessert spoon of grain mustard
for pancake
250g Plain flour
500g Milk
Salt and pepper
4 x Medium free range egg yolks
4 x Medium free range whole eggs
100g Brown butter (cooked until a nutty smell and colour NOTE: you should take the butter away from the pan once it hits temperature otherwise it may carry on cooking)

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Introduction

A hearty and filling meal, this easy to make soup makes the most of left over roast chicken.

Method

soup

Take a chicken carcase left over from your roast and pick any meat from it and set aside in the fridge in a bowl.
Roast the carcase at 180c for 20 minutes until looks and importantly smells roasted and golden (the smell is important because this will flavour your stock).
In a pan sweat all vegetables and pearl barley in a small nob of butter and salt until tender.
Add water and the roasted carcase and simmer for 30 minutes.
Add cream and reduce by half on a fast boil.
Lift the chicken carcass out and add the mushrooms (chopped or ripped into mouth size bits), the juice of 1/2 a lemon and the crème fraiche now season to your taste.
Add the chopped chives, chopped pancake, chicken pieces and the grain mustard to your serving bowls add the hot soup on top.

Chef Tip: Its great to cook this on Sunday afternoon and leave in the fridge, take to work, enjoy for Monday lunch eat with some rustic whole grain bread with a big chunk of butter