While clearing my pantry I found this chunky stock pot soup. It must be very old as there are some rust starting to form on the outer rims. As I don’t like to waste food, I decided to add it with my beef eye fillet, potatoes with peach chutney and vanilla custard to finish them off so I can get a new batch.
I love adding sweet, cream, jammy ingredients with savoury in my culinary experimenting cooking. Also, I enjoy complicating method of cooking. As long as it didn’t kill me I am going to keep exploring with different various ingredients to make my meal comforting, that no one had seen in any cooking or recipes.
After all we need to eat, and when there is food edible why not use them rather than throwing away. I always have some canned soup in case if I am sick, I still have food to eat and don’t go out and infect people with Covid. My soup is comforting, colourful, sweet savoury and delicious. Let’s cook!!!!
1 can of chunky stock pot soup
200 g beef eye fillet, cut into pieces
100 ml vanilla custard
2 Tsp of peach chutney
1 sprig rosemary
2 small potatoes, cut into bite size
Heat oil in pot, add beef fillet and potatoes. Cooked for about 12 -14 minutes until fillet are tender. Then tossing them around to cook potatoes until soften a bit. Next add rosemary, salt and pepper to taste. Cooked further 2 minutes.
Then add the chunky stockpot; bring it to simmer for 5-7 minutes; add vanilla custard and peach chutney and stir until it starts to be bubbling away. Taste to see if needed more salt or pepper or you want more custard. Let’s simmer a further 5 minutes. Then it’s ready to be served with bread. Enjoy eating and watching Netflix.