I was asked by Sainsbury's to share a recipe that uses up leftovers from a roast dinner. Soups are a fab way to get another meal from a roast dinner, especially if you make your own stock as we did.
We enjoyed a roast leg of lamb and I made stock from the bones, used the leftover meat, and some leftover vegetables in a delicious and filling soup.
I put the following into a slow cooker set to low:
3 sliced carrots
2 sliced celery sticks
1 large onion, diced
1 leek, sliced
100g pearl barley
1.5 Litres lamb stock, add a little extra if necessary
I cooked this on low for 2 - 3 hours until the pearl barley was just tender. Add in leftover roast lamb, we had about 350g of meat, and cook for a further hour on low. Serve in bowls, sprinkled with some fresh herbs. We devoured ours for a hearty lunch, accompanied by a bread roll.
I was given vouchers by Sainsbury's for ingredients costs incurred.
Im always on the lookout for more slow cooker recipes...will add this to the list.
ReplyDeleteA lovely soup and brightened up with those pretty fresh herbs.
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