I somehow ruined my soup...........

Snowy_Owl

Hi folks!! Any ideas on this??

Thursday night I made a pot of leek and potato soup with home grown spring onions. ( 4 leeks, 6 small potatoes I small onion and a handful of small spring onions. I also used chicken stock made from 2 lots of chicken bones.) For once didn't put it in the fridge or freeze it - maybe this was a factor. It was quite thick but tasted great on thursday.

However, today all i can say is that it had become quite "dough" like. Very airy, very bubbly and very thick. I heated up a bowl and then had to throw the lot down the sink.

Any ideas as to what I did wrong??

Snowy

needaspirin

If it started to bubble it had 'gone off'. You have to keep it refrigerated when it cools down. If I don't refrigerate my soup, I bring it to a simmer once each day to stop any bacteria from growing.

soappie

Snowy, by leaving it out, not in the fridge, or in the freezer, the ambient temperature allowed bacteria to grow. The bubbliness, I suspect, was the byproduct of their multiplying like billy-oh - it's just as well you threw it away.

zippychick

Three days of not being at room temperature? Lordy! :eek:

I have left soup overnight but never for 3 days. Soappie has nailed it !

Poor you wasting all that soup. Would you normally leave it out and not refridgerate ? Sorry, just curious.

needasprin - would simmering it daily really prevent bacteria? If there is meat in it, does that not mean meat is getting heated again and again?

needaspirin

zippychick wrote: »

needasprin - would simmering it daily really prevent bacteria? If there is meat in it, does that not mean meat is getting heated again and again?

Yes, reheating daily kills of any nasties that have got in from the air. So long as it reaches boiling point it can then be turned back off.

I seem to remember reading about 100 year old soup in China that is allegedly reheated and topped up each day, so some parts in the broth could be as old as when it was first made.

Incidentally, I also heat up the jar of jam in the microwave before replacing the lid and this ensures that no mould can grow on the surface.

tandraig

yes reheating daily kills off bacteria - you have to bring it to boiling point then simmer for at least 20 mins. this is how my mum and nan used to keep cawl (stew) going for days! and they didnt have a fridge!

Snowy_Owl

oh dear folks - I was naughty this time!!!!!!!:rotfl:

I don't normally leave it out that long at all, it usually goes in the fridge or put into portions and frozen. I now know what happens if you don't!! Why I couldn't be bothered to do that this time I'll never know.......

Ta for explaining,

Snowy x