Having made a pot-au-feu for Sunday lunch this week, I was looking forward to knocking up some lovely dishes using the leftovers.
So today, I decided to make some soup with the beef broth and leftover meat.
The recipe (serves 2)
This takes no time at all and is a delicious, satisfying lunch for a cold autumn or winter’s day.
Just bring about 6 ladles of leftover broth to the boil, pop in a handful of leftover beef and a handful of small noodles and simmer for around 5 minutes.
To accompany the soup, I made some croutons from the leftover baguette. Just thinly slice the baguette, brush with melted butter and bake in the oven at 170C for about 15 minutes. Rub the croutons with fresh garlic and top with leftover parsley salad.