In keeping with simplicity of my recent mussel recipe and in the true spirit of #easytastygood this is indeed an easy recipe that is both tasty and good for you. This is the sort of food I need in my life at the moment as I have again found myself officially in the realm of the time poor. Also known as “just having such a blast at this life thing that I really can’t get enough of all of the cool shit going on”. Whatever the case, this food is getting me through.
I had some nice, smoky Borrowdale bacon in the fridge, I had some shredded roast chicken in the freezer, I had some potatoes in the cupboard and I had some sauerkraut in the downstairs fridge. I always have sauerkraut in the downstairs fridge… a great big effing bucket of sauerkraut. So you know what? I chucked that stuff and a couple of other veges in a pot (in an order that would make sense. Don’t just go chucking it all into a pot. I will reveal all in the full recipe below) and sweated it off in some garlic butter (left-over from the garlic bread we made to go with those mussels), added a few liters of stock… or maybe it was water… yep, it was definitely water, and simmered it for an hour until it was all delicious smelling and my face was begging for it. Literally begging for it, pining and shit. Dirty little whore face.
The sauerkraut does beautiful things to this soup, much like pencillin does beautiful things to that rash in your private parts, as does the smoky goodness that was gifted by that bacon. It was a combined effort resulting in a truly effective combination that my family, and indeed a lonely spinster who was wandering the night streets, thoroughly enjoyed. A combination that shall henceforth be known as “the Batman and Robin Effect”.
CHICKEN, BACON, POTATO & SAUERKRAUT SOUP (serves 4 easily. Possibly even 6)
3 cups cooked, shredded chicken
250-300g good, smoky bacon, diced
1 medium onion or leek, diced
2 carrots, diced
1 stick celery, diced
750g potato, diced into 2cm-ish cubes
3-4 cups sauerkraut with whatever juices it may be chilling out in
2 tablespoons garlic butter
2-3 liters water or stock
Salt and pepper
Chopped parsley and crusty bread to serve
• Heat a heavy based pot over a medium flame. Add bacon, onion, carrot, celery and garlic butter and sauté for a few minutes until they start to almost get a bit of colour
• Add chicken, potato and sauerkraut with enough water/stock to cover fully plus an extra cup or so
• Simmer for 1 hour or until potatoes are cooked and it smells like you need to eat it
• Taste and season with salt and a heap of pepper – it shouldn’t need too much salt because of the sauerkraut and bacon
• Serve garnished with parsley
• Bam. Damn well easy as f…