I've Just Dipped My Toe...
Metaphorically speaking into making my own soups again. Its cheaper, you get more for your money, you know what's in it and it uses up whatever you have in your food cupboard either prepared as a mix or throwing in ingredients that might not be fully used up and discarded.
This time I used a couple of stock cubes, threw it into the slow cooker and I thought how can I thicken the liquid slightly and the answer from many on the internet was...use a small amount of instant mashed potato granules/flakes. And...it worked and tastes great.
Really its just a reworking of a stew/casserole and you can make it smooth or chunky. Even add some chicken, beef, ham, bacon or whatever.
In my first attempt of many years it has chunky leek, carrot, potato, swede, celery. I can box it for later use/reheating or make it nearer the time. Set the slow cooker away and its there when I return or put it on a low setting and eat it as and when and a slow cooker uses little if any energy.
Not forgetting that with or without a dedicated soup machine I can always whizz up the ingredients in a blender and make them smaller in size and make the soup more liquid like and if I do that, the consistency can be changed.
I am still learning and I've dug out a cook book with 400 soup recipes not forgetting all the sites on food that exist on the web.
This time I used a couple of stock cubes, threw it into the slow cooker and I thought how can I thicken the liquid slightly and the answer from many on the internet was...use a small amount of instant mashed potato granules/flakes. And...it worked and tastes great.
Really its just a reworking of a stew/casserole and you can make it smooth or chunky. Even add some chicken, beef, ham, bacon or whatever.
In my first attempt of many years it has chunky leek, carrot, potato, swede, celery. I can box it for later use/reheating or make it nearer the time. Set the slow cooker away and its there when I return or put it on a low setting and eat it as and when and a slow cooker uses little if any energy.
Not forgetting that with or without a dedicated soup machine I can always whizz up the ingredients in a blender and make them smaller in size and make the soup more liquid like and if I do that, the consistency can be changed.
I am still learning and I've dug out a cook book with 400 soup recipes not forgetting all the sites on food that exist on the web.
posted by The Great Gildersleeve | 3:18 am
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