Re: [london.food] Chicken soup

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On Wed, Dec 15, 2004 at 01:22:07PM +0000, Kate L Pugh said:
> Sounds good, thanks.  I shall do that.  Is it likely to be nicer
> blended than left chunky?  I'll want to do some blending to get rid of
> the lentil skins but I could do that before I add the chicken.

Possibly a good idea - I tend to blend my soup fairly chunky anyway but 
maybe blend then add chicken and let the chicken poach for a while.

> How about salami?  I have a packet of salami slices in the fridge that
> needs using.  Actually, it's best before mid-November but it still
> looks fine.  Is it likely to be OK?  It's not been opened.

Mightn't that be a bit fatty?

I'd have the salami in sandwhiches whilst waiting for the chicken to 
roast.

Oh, and agree with James wrt to Spinach. mmm, Tarka Dall

• Kake L Pugh 13:22 on 15 Dec 2004
  Sounds good, thanks. I shall do that. Is it likely to be nicer
  • Simon Wistow 13:30 on 15 Dec 2004
    Possibly a good idea - I tend to blend my soup fairly chunky anyway but
    • Kake L Pugh 13:44 on 15 Dec 2004
      Dunno. It'll be the only source of fat in the soup apart from the chicken,
• James Bywater 13:24 on 15 Dec 2004
  My favourite Lentil soup contains garlic, onions, optional bacon bits in

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