Save my soup! Soup problems thread.

Pretani

foreign_correspondent wrote: »

what you made is stock, not soup, which you have then added some veggies too at the end. It sounds like it may make a decent soup if seasoned enough and thickened, which I guess is what the beef mix you have added has done. You could also have used cornflour and extra seasoning (eg. a stock cube, soy sauce or just salt and pepper) too.

I disagree. Using "celery, carrots, leek ends, onions and mushroom stalks (if fresh) seasoned and simmered in the SC with water", will make a good vegetable soup, without anything else added a part from seasoning. There is no need for any other flavourings. It could be possible that skintchick put too much water into her stock for it to become flavourless, but she said it was minging, so obviously there was an ingrediant which made it so.:T mushroom

darcyvuqua

mix a little oil with flour add it to the boiling soup a little at a time it will thicken it up nicely just remember slowly

this is called a scouse roux good luck x

foreign_correspondent

Pretani wrote: »

I disagree. Using "celery, carrots, leek ends, onions and mushroom stalks (if fresh) seasoned and simmered in the SC with water", will make a good vegetable soup, without anything else added a part from seasoning. There is no need for any other flavourings. It could be possible that skintchick put too much water into her stock for it to become flavourless, but she said it was minging, so obviously there was an ingrediant which made it so.:T mushroom

really - I thought it was probably the fact that she took the veg out and binned it which meant it was a flavoured water or stock rather than a soup.

Pretani

foreign_correspondent wrote: »

really - I thought it was probably the fact that she took the veg out and binned it which meant it was a flavoured water or stock rather than a soup.

No-one binned anything, she did say she drained the stock. I know it's pedantic, but important.

foreign_correspondent

pedantic indeed. I may have the wrong end of the stick, but i think, from her post, she has drained the veg and discarded the veg but kept the stock - this may not be the case, but that is how I understood the OP.

skintchick

foreign_correspondent wrote: »

pedantic indeed. I may have the wrong end of the stick, but i think, from her post, she has drained the veg and discarded the veg but kept the stock - this may not be the case, but that is how I understood the OP.

Yes that's what I did, because that's what I do when i make chicken stock.

she said it was minging,

No I didn;t, I said it smelled lovely but tasted of nothing. It's not minging.

I think that I needed to add in the veg, but with no blender it was never going to be much of a success I think. Oh well, I've learned for next time (if I bother next time! I might just stick to chicken soup as I'm good at that).

cady

im making pea and ham soup in my SC and im kindof budgeting it a bit and this is what ive done.

Soaked split peas over night
added peas carrotand 2pts of stock to mt SC
added a block of bacon bits (i use this all the time when i make soup on the hob)
has been on half a day and now there is bits of fat on the top and the taste is bland :eek:

HELP!!!!

What can i do??? i was thinking of transferring it to the hob to save it as this is how i normally cook it but i really want to use my SC for soup so dont wanna give up please help!!!

Obukit

The fat can be skimmed off the surface with a spoon so that's nice and easy to solve.

As for the taste, are you sure you've left it long enough? A SC takes a while to heat up and it's normally advisable to leave it 8+hours for the flavours to come out. If it still tastes bland this evening, you could try adding a bit more stock, some garlic, a spoon of marmite, some gravy granules - anything you have lying around really, although if the soup is usually nice in a pan, it should be even better in the SC once it's finished cooking.

Finally, have you considered using a cheap cut of ham instead of bacon? It should avoid issues with the fat and you'll get a lot more meat and flavour for your money in my opinion .

cady

its still only half cooked but maybe im just jumping the gun .... should i skim the fat off now or when its finished???

horsechestnut

Wait till it is finished.
1. More fat will come out of the bacon
2. It helps to keep the heat in the soup,
3 If you keep opening the cooker the soup will take longer to cook.

As previous poster said, buy a cheap cut of ham (Ham hock) instead of bacon.