Vegetable Soup

Ingredients:
About 4 cups of water
4 chicken bouillon cubes
1 can of mixed vegetables
1 4oz. Can of mushrooms
(pieces & stems)
Noodles (if string just a
small hand full and broken
into small pieces)
Pinch of parsley

Direction:
1. Cook the noodles for ten minutes. When done cooking leave in
water and set aside in a new pot.
2. Drain water from mixed vegetables and half of the mushroom
juice into a measuring cup then add water until you have 4 cups in
your pot.
3. Put in the 4 chicken bouillon cubes into the water and lets they
dissolve.
4. Add the vegetables, mushrooms, and parsley. Let cook for
about 5 to 10 minutes or as long as you see fit.
5. Once done drain water from noodles and then poor them into
the vegetable mixture and let cook for about 3 minutes.
 Hollandaise Sauce
Ingredients:

3 egg yolks

1 tablespoon lemon juice

1/2 teaspoon salt

1/8 teaspoon cayenne

(optional)

10 tablespoons unsalted
butter (if using salted
butter, skip the added salt)

Direction:

1 Melt the butter slowly in a small pot. Try not to let it boil – you
want the moisture in the butter to remain there and not steam
away.

2 Add the egg yolks, lemon juice, salt and cayenne (if using) into
your blender. Blend the egg yolk mixture at a medium to medium
high speed until it lightens in color, about 20-30 seconds. The
friction generated by the blender blades will heat the yolks a bit.
The blending action will also introduce a little air into them,
making your hollandaise a bit lighter.

3 Once the yolks have lightened in color, turn the blender down to
its lowest setting (if you only have one speed on your blender it
will still work), and drizzle in the hot melted butter slowly, while
the blender is going. Continue to buzz for another couple seconds
after the butter is all incorporated.

4 Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough,
you can add a little lemon juice or salt to taste. If you want a
thinner consistency, add a little warm water. Pulse briefly to
incorporate the ingredients one more time.

Store until needed in a warm spot, like on or next to the stovetop.

Use within an hour or so.
 Chicken Stock
Ingredients:

2 kg raw higher-welfare
chicken carcasses , legs or
wings chopped

½ head garlic , unpeeled

and bashed

5 sticks celery , roughly

chopped

2 medium leeks , roughly

chopped

2 medium onion

2 large carrots , roughly chopped 3 bay leaves

2 sprigs of fresh rosemary 5 sprigs of fresh parsley

5 sprigs of fresh thyme 5 whole black peppercorns

6 litres cold water

Direction:

Stock usually one of those things that even chefs don't have time
for at home, but here is a really easy recipe for a good chicken
stock. I find that I tend to make this after we've had our Sunday
roast − I just throw the carcass in a pan with any root veg and
herbs I happen to have. However, you'll probably get a cleaner-
tasting stock if you use raw carcasses.

Place the chicken carcasses, garlic, vegetables, herbs and

peppercorns in a large, deep-bottomed pan. Add the cold water
and bring to the boil, skim, then turn the heat down to a simmer.
Continue to simmer gently for 3-4 hours, skimming as necessary,
then pass the stock through a fine sieve. Allow to cool for about
half an hour, then refrigerate. Once the stock is cold it should look
clear and slightly amber in colour. I usually divide it into small
plastic containers at this point and freeze it. It will keep in the
fridge for about 4 days and in the freezer for 2-3 months.