Save my soup! Soup problems thread.

Stephen_Leak

squeaky wrote: »

Too late now - but next time you might want to soak your hock in plenty of water overnight to help reduce the salt level. This, of course, requires planning

My usual drill is to put the bacon, gammon, hock or whatever in clean, cold water and throw it away immediately. This washes away any salt on the surface. Then leave it to soak in fresh clean, cold water for at least 6 hours, changing the water once, or twice if it is very salty, or according to any cooking instructions.

MrsE_2

I'm making a summer soup, can you help.

Had some "tired" looking veg in fridge, usually I chuck them out when I bring in fresh on Saturday, but I though I would try & make a summer soup for work lunches.

I chopped up carrots, fresh toms & a red & green pepper & added some garlic & basil. Threw it in a pot & filled just to cover & have put it on to boil.

I also have romaine lettuce, radishes & watercress, any of that any good?

Or shall I quit while I'm ahead?

Any other herbs or anything I should add?

Barneysmom

I'd leave it as it is, it sounds lovely. Maybe make some green leaf sandwiches to dunk in it?

greenbee

I wouldn't put radishes in soup, although you can cook them in butter if you want a change from fresh ones. You can make both watercress and lettuce soup, so I guess you could put them together, but I wouldn't add them to the soup you've already done. It sounds delicious as it is.

mouseymousey99

What about a tin of tomatoes then you have made the Spanish soup (whose name I have completely forgotten)? You eat it cold? Lettuce is good in soup - but it will make you sleep....

MrsE_2

mouseymousey99 wrote: »

What about a tin of tomatoes then you have made the Spanish soup (whose name I have completely forgotten)? You eat it cold? Lettuce is good in soup - but it will make you sleep....

Gazpatcho?

I did put fresh toms in & I added some tom puree.

It was lovely & I have 5 portions for lunches:D

mouseymousey99

That's it - great minds!! Yummy.....

flutterbyuk25

Hey guys

I had my first SC attempt last night. I made leek and potato soup. It cooked on low for 6 hours, then I blended it this morning and left in pan on stove.

I've reheated it now and had a bowl but it seems to be lacking in something taste wise.
ingredients were just leeks, potatoes, one onion, veg stock and salt&pepper.

It's okay to eat but just seems bland. It's also quite thick.

Can anyone suggest anything I can add to it to make it taste better - I have about 6 servings left to freeze! - or for future recipe?

TIA

x

freyasmum

Little bit of cream? Milk works too.

More seasoning?

Penelope_Penguin

More salt I don't usually use it in cooking, but find it can work wonders in vegetable soups :T

Penny. x