Crockpot soup recipes?

[Drew]

Nah, Katman and Karam will get him off after claiming the evidence was planted.

True. I hadn't considered the kiwibiker defense team.

[george formby]

Tits & bikes lose their appeal if your hungry & only have mould in your fridge & how are you gonna tenderise a back end like that if you don't eat well, hmmmm?

Puntkin soup? Roast the puntkin first to concentrate the flavour & add a splash of Galliano just before serving, you can probably get it from your hair dresser or stylist..

Two ways for pea and ham

1. make your ham stock first, takes longer, less messy, buy a pressure cooker. Simmer your hock in plenty of water with bay leaf, sage, peppercorns, an union peeled & quartered, a carrot or 2 depending on girth & length & half a head of garlic. If scum floats up, skim it off with a ladle or old piston, thats the salt & curing gubbins. It's ready when the meat comes off the bone easily, 2 hours to 2 weeks depending on the pig. Strain the stock into another pan, dishes to wash.., set the hock aside, more dishes..
For the soup use double the volume of veggies to pulses, dry green peas in this case, not your heart beat. Wash your peas, all gentlemen know this. Gets the residue off from rattling round in the bag.
Your veggies & peas should be less than half the volume of your stock, about a third is good, it will be thicker tomorrow. Suggested veggies, peas are green, so green or white ones, orange ones make it look like baby shit. Unlike baby shit it will still taste good regardless. Leek, parsnip, turnip, potatos, broccoli, maybe a hint of cabbage perhaps even brussel sprout if your a flatulent gourmet. Chop em up & chuck into your stock with sparkly green peas. Simmer & stir regularly until all nice, tender & soupy. Pull all the meat off the hock, some here should be able to this in seconds but everybody will get sticky fingers, chuck it in the soup & taste to see if it needs any salt or pepper or maybe a splash of sugar & white vinegar if it's a bit anemic.

2. Same as above but all in one hit, whether it be all day in a crock pot or in the kitchen IED I use. It's just messier getting the meat off the bone but ultimately less dishes.

If your a Bon Vivant, lob some curry powder in. If your an artist, hoy in some frozen baby peas at the end. It's soup, the more bits the better.

[bosslady]

http://www.healthyfood.co.nz/recipes...a-and-ham-soup

Made this one today. Bloody tasty but bit salty I reckon cause I just chucked everything into the pot, hock and all. Made two litres but still seems pretty damn thick?

[george formby]

http://www.healthyfood.co.nz/recipes...a-and-ham-soup

Made this one today. Bloody tasty but bit salty I reckon cause I just chucked everything into the pot, hock and all. Made two litres but still seems pretty damn thick?

Yup, the salt is from the hock. Traditionally you bring your hock to the boil & skim off the scum which contains the salt & preservatives or soak it overnight to leech the salt out. An easier fix is to increase the volume of liquid & veggies etc. 500g of peas to 1.5 ltrs water? That's moving towards a peas pudding recipe.

[bosslady]

Yup, the salt is from the hock. Traditionally you bring your hock to the boil & skim off the scum which contains the salt & preservatives or soak it overnight to leech the salt out. An easier fix is to increase the volume of liquid & veggies etc. 500g of peas to 1.5 ltrs water? That's moving towards a peas pudding recipe.

what do you mean? not enough water?

[george formby]

what do you mean? not enough water?

The less liquid you have the saltier it is. If your soup is really thick I suggest adding some water & simmering a small peeled spud in it. The spud will absorb some salt. Or. Boil a potato in a 500ml or so of water until well cooked, I mean falling to bits, blend the water & spud, should be like runny wallpaper paste, if not add more water. Use this to thin out your soup & lessen the saltiness. Known as "Tattie Watter" in the trade.

Just put some water in to thin it out & see how it tastes. The more volume you add the less salty it will become.

[bosslady]

The less liquid you have the saltier it is. If your soup is really thick I suggest adding some water & simmering a small peeled spud in it. The spud will absorb some salt. Or. Boil a potato in a 500ml or so of water until well cooked, I mean falling to bits, blend the water & spud, should be like runny wallpaper paste, if not add more water. Use this to thin out your soup & lessen the saltiness. Known as "Tattie Watter" in the trade.

Just put some water in to thin it out & see how it tastes. The more volume you add the less salty it will become.

thanks will try thinning it tomorrow