I had a bit of a shock yesterday afternoon when I remembered that the stock I was making from Thursday's leftover chicken carcass was still simmering away in the lower Aga oven. Panic call to my husband who had thought of it a minute earlier and removed it (how's that for telepathy?)
I thought there would be just an inch or two of liquid left and that the pan would be totally destroyed but not at all. What I found was an unbelievably concentrated dark stock, almost more like a veal stock than a chicken one.
It was too strong for the delicate vegetable soup I was planning for today's lunch however so I had to change tack and rustle up a different kind of soup from what we had in the fridge, freezer and storecupboard.
I sweated off an onion, added a large clove of garlic, stirred in a couple of teaspoons of mixed cumin and coriander then added just under a litre of stock. In went 125g of Puy Lentils which I cooked until they were just done then the chopped remains of a pack of frozen broccoli* I tested out for the site a while ago - along with a handful of fresh basil leaves (I'd have used coriander instead if I'd had some).
I resisted the temptation to blitz the lot in the blender which would have turned it into an unappealing pond-like sludge and fried up a few slices of leftover chorizo and some more basil leaves to garnish what was by now more of a stew than a soup. But it was very tasty and perfectly suited to this odd, cold sunny/showery spring day. There's even enough left for tomorrow - though no more chorizo so I'll have to add a bit of bacon. Oh, and a final drizzle of olive oil à la caldo verde is good too.
* Spinach would have been even better if I'd had some.