Roasted Chicken Soup With a Pancake

  • Prep time
  • Cook time
  • Difficulty medium
roasted chicken soup

Ingredients

  • for soup
  • 500g Wild mushrooms
  • 100g pearl barley
  • 1 Medium carrot peeled and chopped into rounds
  • 330ml Cream
  • 100g Crème fraiche
  • 1 x Chicken carcase (left over from your roast chicken Sunday lunch) + bits of chicken meat left over
  • 1 x Pack of chives cut into small pieces with sharp knife size
  • 2 litre water
  • 1 lemon
  • Table salt (to taste)
  • Celery peeled and diced into mouth size pieces
  • 2 x Medium onions diced (2 cm)
  • 1 x Pancake (regular batter mix – see below)
  • 1 x Medium potato diced
  • 1 dessert spoon of grain mustard
  • for pancake
  • 250g Plain flour
  • 500g Milk
  • Salt and pepper
  • 4 x Medium free range egg yolks
  • 4 x Medium free range whole eggs
  • 100g Brown butter (cooked until a nutty smell and colour NOTE: you should take the butter away from the pan once it hits temperature otherwise it may carry on cooking)

soup

  1. Take a chicken carcase left over from your roast and pick any meat from it and set aside in the fridge in a bowl.
  2. Roast the carcase at 180c for 20 minutes until looks and importantly smells roasted and golden (the smell is important because this will flavour your stock).
  3. In a pan sweat all vegetables and pearl barley in a small nob of butter and salt until tender.
  4. Add water and the roasted carcase and simmer for 30 minutes.
  5. Add cream and reduce by half on a fast boil.
  6. Lift the chicken carcass out and add the mushrooms (chopped or ripped into mouth size bits), the juice of 1/2 a lemon and the crème fraiche now season to your taste.
  7. Add the chopped chives, chopped pancake, chicken pieces and the grain mustard to your serving bowls add the hot soup on top.

Chef Tip: Its great to cook this on Sunday afternoon and leave in the fridge, take to work, enjoy for Monday lunch eat with some rustic whole grain bread with a big chunk of butter

pancakes

pancake

  1. All mix together, blitz with a blender and cook in a hot non stick frying pan.
  2. Once cooled cut into pieces

Source: The Ginger Bread Kid - Teacup on Thomas Street, Manchester