Turn out ‘poaching’ is a process where food is gently simmering in liquid. To me, isn’t this just like cooking in d slow-cooker? So does this means that I have been ‘poaching’ all this while whenever I used d slow-cooker?
End result – very tasty soup esp with d nice smelling fennel.
- 2kg ckn
- Handfull of flat-leaf parsley
- 4 bay leaves
- 2 handful new potatoes
- 2 handful baby carrots
- 2 handful baby turnips/radishes
- 1 blub fennel
- 2 handful peas
- 2 handful broad beans
- 1 handful of spinach
- 1 tsp salt
*stuff herbs into ckn, cover ckn with enough water by abt 1inch. Scatter in potatoes & bring to boil. Cover & simmer 20mins.
Then add carrots, turnips/radishes, & fennel (herby top remove & reserve). Simmer another 30-40mins.
Remove ckn & add peas, beans &spinach. Cook 1 min & serve with ckn, sprinkle fennel top & olive oil.