How To Make Soft Soups

Aspekt

Member
Joined
Feb 4, 2014
Messages
119
1. Get ingredients
2. Pressure cook at high pressure for an hour
3. Process in a high powered blender
4. Drink velvety smooth soup
 

tara

Member
Joined
Mar 29, 2014
Messages
10,368
This is what I do:
Buy gelatinous soup bones (beef, mutton, sometimes chicken frames or feet) and boil them for a couple of hours. Add salt. Strain of the stock into a jar. Cut off remaining meat. Pull joints apart. If there is significant gristle left round the bones, add some more water and boil again for an hour or so. Strain into jar. If there is more stock that I expect to use within ~48 hours, freeze some of it in portion sizes for later. When the stock is cooled, lift the fat off the top. (If you need the fat for calories you can leave it in, esp. if it's beef or mutton and you like the taste. )
Cook vegetables thoroughly. I always use onions and some kind of leafy greens (eg spinach, kale, silverbeet, parsley), and add one or more of: mushrooms, fresh ginger root, garlic, capsicum, occasionally something different for variety. Add salt. Blend thoroughly.
Mix stock and pureed veges. Add more salt to taste. Add milk or cream to taste if it agrees with you.
 

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