Left overs from Sunday lunch
I had cauliflower and beans left over from Sunday lunch,
I had only used the chicken breasts on Sunday, I removed the legs to go in a curry, stripped of bits of meat that were still on the carcass.I boiled the bones for 15 minutes then strained of the stock. I also had a little of the stock left over which I had used to make the gravy, simply I washed out the roasting tray with water stirring the pan as I heated it this then made that stock.
I fried up a sliced onion, added the meat, then the veg, added a little Roquefort cheese.Cooked it all together.
Put the lot in a liquidiser, and blitzed till smooth, Put the lot back in the rinsed out saucepan, heated and served with Creme Fraiche