SLURPY WHITE LASAGNE SOUP

This is the kind of dinner you want simmering on the stove when the skies are dark, the weather has cooled, and you want something to feed the belly and the soul. It will make your house smell warm and welcoming.  It is one pot cooking at its absolute finest with very little interference on your behalf after you’ve chopped your veg. The leftovers make for a wondrous lunch the next day.

Serves 6-8

Ingredients
1kg chicken mince
3 tbsp olive oil
1 leek, white part only, halved lengthways, washed thoroughly and finely sliced
1 brown onion, finely diced
1 carrot, finely diced
3-4 tbsp oregano leaves
4 cloves garlic, diced
1 tbsp capers

½ cup milk
3 cups chicken stock
1 cups white wine (or prosecco)
300ml cream
pinch sugar
salt and pepper to season

1 x packet fresh lasagne sheets cut into thick strips
100g prosciutto
Parmesan to serve
oregano, basil, other soft herbs to serve

• CHICKEN MINCE - FREE RANGE $12.49 – $49.98
• PROSCIUTTO, AUSTRALIAN (100G) $12.95
• CHICKEN STOCK - THE STOCK MERCHANT (500ML) $10.95

Method
Place a Dutch oven over medium heat. Add the oil and once hot add the leek, onion, carrot, oregano leaves, garlic and capers and cook, stirring regularly until the onion has completely softened and the mixture is fragrant.

Add the mince and cook, undisturbed for a few minutes, you want some of the mince to char and caramelise in spots, it adds so much flavour. Then stir, breaking up the mince with a wooden spoon, until cooked through. Add the milk and cook for a few minutes before adding the chicken stock, wine and cream.

Simmer for 45 minutes – 1 hour. Taste and adjust seasoning with sugar, salt and pepper. If you were reserving some of this mixture for another meal, set aside before adding the pasta.

When ready to serve, gently push the cut strips of fresh pasta into the mixture, you want the pieces to be submerged in the liquid and cooked until just soft, about 10 minutes. Taste to check. Season generously with salt and pepper.

You can coarsely tear the pieces of prosciutto and add just prior to serving or you can flash fry them until crisp to add some salty crunch.

Dust over a mortgage payment’s worth of Parmesan and serve into bowls.

• CHICKEN MINCE - FREE RANGE $12.49 – $49.98
• PROSCIUTTO, AUSTRALIAN (100G) $12.95
• CHICKEN STOCK - THE STOCK MERCHANT (500ML) $10.95