Peel a couple of pounds of potatoes and chop into chunks of around a cubic inch. Put in a couple of pints of water, bring to the boil and then down to simmer.
Add a three or four sticks of celery, sliced thin crosswise.
Add a couple of medium onions, coarsely chopped.
Continue to simmer gently until vegetables nearly cooked. The potato chunks should not be falling apart.
Then we have options for toppings.
Option 1: a packet of Knorr chicken noodle soup.
Option 2: a Knorr chicken stock pot. A sort of brown jelly, coming in little plastic tubs, does much the same job of adding flavour as the chicken noodle soup, but without the bits and bobs. Both contain a good whack of salt and MSG.
Option 3: 100-200g of Italian salami, skinned and chopped into lumps of rather less than a cubic centimetre.
Add in the chosen option, add in thinly sliced white cabbage to taste.
Simmer a bit longer and serve. A good deal more filling than the unadorned soup and, on options 1 or 2, doing it this way gets the salt and MSG down to levels which suit our palettes. Does quite well when one does not have a chicken carcass (band carcass illustrated) to hand to make proper stock with, and I should think we are putting them down at a rate of around three to the fortnight just presently.
PS 1: the idea is that the soup is substantially composed of things which are white or pale green. Do not be tempted by things like carrots or peas which would disturb the colour scheme, the feng shui of the thing. See reference 1.
PS 2: some people add in a block of Sharwood's medium egg noodles with the white cabbage. If you do this, you may need to add a little more water. The idea is soup not stew.
Reference 1: http://www.dummies.com/how-to/content/understanding-the-principles-of-feng-shui.html.
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