Can I rescue this soup?

Sunshine_and_Roses

I have made a veg soup with some packs of casserole veg with were reduced in the supermarket, also boiled the carcass of a chicken for the first time and used the stock.

When I have blended the soup it has almost separated to water and mushy veg. I have tried blending again but it hasn't really made any difference.

Can it be saved? I have about three pints of the stuff!

SailorSam

I think i'd try grated potatoe, pearl barley, or spaghetti.

Frugalista

Or lentils.

ariarnia

In addition to the above, cauliflower, broccoli, and mushrooms (though mushrooms also make it grey) break down to 'thicken' soups in the same way as potato.

Useful if you're avoiding carbs.

splishsplash

What veg have you already used?

I would use either mashed potato or cornflour.

Boil up some peeled, cubed spuds until soft, mash them then whizz them into the soup.

Mix a tablespoon or two of cornflour with a little cold water to make a loose paste or slurry, bring the soup to the boil, add the cornflour and stir while simmering (not fast boiling) for about five minutes.

Sunshine_and_Roses

It's already got a whole head of broccoli, some potatoes, as well as leeks, carrots, swede and onions. I put in a teaspoon of cumin, a handful of fresh coriander, some tomato puree and a stock cube.

I have eaten a bowlful but it tastes strange, no real flavour at all. I tried a spoonful of pesto too but still does not taste right.

Think it is destined for the bin, though I hate throwing food away ��.

Sunshine_and_Roses

Splishsplash I have just seen your reply, will give cornflower a try now.

splishsplash

How did you make your chicken stock? Was it watery or jelly-like? If the stock was thin and watery, it may need to be cooked a lot longer to make it flavourful (for future reference).

A slow-cooker makes excellent stock if you cook it for long enough. I use an onion, carrot, celery rib and some pepper, onion and garlic granules with the carcass; sometimes a smidgen of tarragon; cover with boiling water and cook on high for at least six hours. You need to get as much gooey stuff into the water as possible from the bones and yukky bits (Stop me is this is too much technical jargon :rotfl:).

Otherwise it sounds like a perfectly normal soup recipe. I hope the cornflour works.

SailorSam

I make lots of soups in the SC, and i know if i leave it overnight it just naturally thickens.

Sunshine_and_Roses

Looks like the cornflour has improved the texture, so will batch it up for the freezer.

Think you are right about the stock, boiled up the carcass with carrots, celery and peppercorns but only for about 45 mins, so I think that was my problem.

Will go back to the tried and tested butternut squash soup in future, but will definitely try the slow cooker too.

Thanks to everyone for help x