Hi dear foodies, here is a tip worth taking. THERE IS GOLD IN YOUR LEFTOVERS – don’t throw them away. Therefore start today to see your leftovers as ingredients. Begin to see the value in them and how you can save money and time. This Lentils & Fennel soup I have made from a broth cooked from leftover bone from a Côte du Boeuf. And the vegetables I used for the broth were not super fresh either. However still good enough to cook broth on them. Because the taste is still there. My tip is to have a bowl in the fridge to put leftover pieces or vegetables. Thats perfect to have to boil broth on. And best of all, you get a fabulous foundation to be able to cook a good soup like I do – a lentils and fennel soup.
How to do it
1. Cut the meat off the bones and place in a bowl, the meat will later boil together with the vegetables in the broth.
2. Rinse and chop the vegetables into rough chunks and place in the bowl with the meat.
3. Fill a saucepan with cold water.
4. Pour everything into the saucepan and bring to a boil.
