Leftover food should not be an afterthought (especially when we’re talking about a particularly generous Sunday roast beef joint that I had for luncheon the other day.) Save what you can’t manage and allow to cool before refrigerating and livening up in a thick soup the next day. Dabble with a ladle, sluice your soup bowl and let flavourful frugality prevail!
For 4 people, you will need:
1 red onion
2 tsp vegetable stock
Beef joint leftover from yesterday’s lunch
Heat a little olive oil in a large saucepan and fry the chopped red onions until soft and starting to caramelise (which will add a sweet dimension to your soup.) Add the beef, very finely chopped into small cubes and fry.
Pour boiling water over the beef and onions and keep stirring. Add your stock and continue to stir for about 15 minutes until it’s busy boiling and bubbling.
Remove from the boil and blend (I like the Kenwood Hand Blender), adding a little extra boiling water if need be.
Lap it up (pal) with cheese bread (more on that soon!).