Garlic soup with homemade stock recipe

Method

1. Put the chicken carcass in a very large, lidded pot with the vegetable peelings; season well. Cover with 2.5ltrs cold water, bring to the boil, then reduce the heat to low and simmer, covered, for 2-3 hrs until the stock is golden, and the veg and carcass are completely falling apart, occasionally skimming any scum off the top. Strain, then store in the fridge for up to 3 days, or freeze for up to 3 months.
2. Heat the oil in a large, lidded saucepan over a low heat and gently fry the sliced garlic for 1-2 mins until turning golden and crispy; remove and set aside. Add the remaining whole garlic cloves and the onion and cook for 8-10 mins until beginning to soften. Stir in the beans and 1ltr stock; season. Bring to the boil, then reduce the heat to low, cover and simmer for 15 mins.
3. Remove from the heat, stir in the cream and most of the parsley, then blitz with a stick blender until smooth. Ladle into bowls and top with the crispy garlic slices and remaining parsley.

• Tip: You can also make the stock in a slow-cooker: cook on low for 6-8 hrs.

• See more Soup recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.