lastminute
Established Member
Looking for a good (simple) soup maker..
..any suggestions!
Gerry
..any suggestions!
Gerry
Which soup maker?
- Thread starter lastminute
- Start date
Help Support UKworkshop.co.uk:
Sorry to hear you're down on your luck. There are several charities in the Yorkshire area that will cater for your needs.
i.e. http://www.yorkshireeveningpost.co.uk/n ... -1-2240416
i.e. http://www.yorkshireeveningpost.co.uk/n ... -1-2240416
Glynne
Established Member
If you want a posh one, Baxter’s make some amazing soups. Used to be a Xmas treat.
novocaine
Established Member
What harbo said. Anything else is a pointless gadget that belongs in a kitchen or a bedsit where there isnt a stove.
MikeG.
Established Member
I've never even heard of a soup maker. You fry the onions off in a saucepan, then add whatever veggies you fancy, then the liquid, and cook. Then you liquidise it, and if you want, sieve it too. Then you eat. How much simpler could it be?
CHJ
Established Member
That's a bit Chauvinistic I think, why does she have to be Simple.lastminute":1f0mfecs said:
gregmcateer
Established Member
CHJ":1k7hg0rm said:
=D> =D> =D>
In fairness, Chas, Gerry didn't say the soup maker had to be female! (hammer)
t8hants
Established Member
Since we took an allotment our Morphy Richards has been invaluable.
It has been interesting that even with the freshest veg, the tastes are quite mild, which I suspect shows just how much 'seasoning & flavoring' goes in the canned stuff.
The big surprise with the maker is how noisy it is, as it periodically does its blending thing and we inevitably make more than we need for one meal.
It has been interesting that even with the freshest veg, the tastes are quite mild, which I suspect shows just how much 'seasoning & flavoring' goes in the canned stuff.
The big surprise with the maker is how noisy it is, as it periodically does its blending thing and we inevitably make more than we need for one meal.
lastminute
Established Member
Waste of time guys, sorry I asked!
Use a slow cooker, bang your stuff in, switch it on low and a leave it. Liquidise the contents if required.
Depending on the volume of your slow cooker you can do a big batch and then freeze a portion or two for another day.
Depending on the volume of your slow cooker you can do a big batch and then freeze a portion or two for another day.
A stainless steel pot is a soup maker in my world.
Now a classic soup recipe would be sometihng like
-600-800 grams of beef or oxtails.
-Potatoes
-Carrots
-Leeks
-Parsnips
-Celeriac (not a lot)
Season with salt, black pepper, allspice, bay leaves.
Boil water and add the ingredients. if you like you can brown it a bit first, I always do. Skim off the foam while it cooks. Let it cook for 1.5-2 hours, then remove the meat, chop it it into pieces, return to pot. Some people strain the broth too but to me it just looks fake with too clear broth.
A popular addition to soup are "lumps" (klimpar) basically flour dumplings.
2 eggs
200 ml milk
500 ml flour
2 tsp salt
1 tsk sugar
Mix into a batter, take a table spoon of said goop and throw into the soup as it's nearing completion. You can also boil it in a separate container and add later if you are one of those who want clear broth. But I think it's best to boil it in the broth with the soup, most flavour that way.
Now a classic soup recipe would be sometihng like
-600-800 grams of beef or oxtails.
-Potatoes
-Carrots
-Leeks
-Parsnips
-Celeriac (not a lot)
Season with salt, black pepper, allspice, bay leaves.
Boil water and add the ingredients. if you like you can brown it a bit first, I always do. Skim off the foam while it cooks. Let it cook for 1.5-2 hours, then remove the meat, chop it it into pieces, return to pot. Some people strain the broth too but to me it just looks fake with too clear broth.
A popular addition to soup are "lumps" (klimpar) basically flour dumplings.
2 eggs
200 ml milk
500 ml flour
2 tsp salt
1 tsk sugar
Mix into a batter, take a table spoon of said goop and throw into the soup as it's nearing completion. You can also boil it in a separate container and add later if you are one of those who want clear broth. But I think it's best to boil it in the broth with the soup, most flavour that way.
treeturner123
Established Member
Hi
Pressure cooker soup in 20 mins or less even with lentils or dried beans. Use it to boil up a chicken carcass or beef bones for stock.
Phil
Pressure cooker soup in 20 mins or less even with lentils or dried beans. Use it to boil up a chicken carcass or beef bones for stock.
Phil
Droogs
Not the Sharpest Moderator in the box
I've always used a pressure cooker for making soup stock and then after draining for making the actual soup. A quick blitz with a hand blender if needed and away you go. A pressure cooker is far faster than anything else and extracts far more flavour from bones etc.
