Soups which are deep in your freezer can have a new life added to them. This morning I retrieved my frozen soup serve from where it was defrosting overnight on the bench.
I sliced three onions in Bamix designed for the purpose, and used chicken fat from my fridge to turn these into caramelised onions. Took about 45 minutes from high heat down to very low for last 40 minutes, stirring occasionally. Threw these into processor together with the defrosted Parsnip and Green Apple Soup.
