That made me smile. I made soup using a stick blender and saucepan for years, until the stick broke. It’s a little more hassle but not much And definitely worth doing while you see if you like home made soup!This made me smile. As usual my brain went straight from "I wonder how you make soup" to "ohhh I think I'll shop for a fancy soupmaker."
Your post brought me back to step 1....... Try making soup
I agree they are a tad salty but I do use them if I don’t have my own stock as I find them the nearest to fresh made stock, and you need less than the oxo cube type ones. Beware of the knorr stock pots - the ones like a little pot of jelly, they are quite carby if your on a very low carb diet - from memory I think they are about 7g carb per little pot.Watch out for the knorr stock cubes as i find them overly salty......
I work between different establishments and sometimes end up eating lunch in the car. The last couple of winters I have enjoyed a flask of hot soup at lunchtime. My norm would be broccoli and stilton or caulflour and wensleydale. I would heat it in the microwave at home early and look forward to that wee flask all morning. The trouble is these lovely tins are 15-20 carbs in 100ml and my bg spikes to match these numbers. I'm looking for something I can batch cook at the weekend then reheat all week from the fridge or even better the freezer. I'm okay with chicken and I like mushroom but really its that strong cheese taste I'm after. I'm a basic cook with a basic kitchen (so no soup maker or food processor) but I seem to have mastered low carb cauliflour cheese and potato(cauliflour) salad so I'm keen to have a go.
Any thoughts?
Thank you for this. I've been reading bits and pieces about fasting and thinking what on earth is bone broth.As already said by Mrs. A2, bone broth is just broth made of bones, but this might also help - some supermarkets sell bones for stock in their meat department, butchers will save bones if asked, or you can do what I do and save bones from every time you cook something with bones in eg a chicken or meat joint. I have to watch the pennies quite strictly, and it's actually cheaper to buy meat with a bone in and get several meals from it. Freeze bones until you get enough for broth (doesn't take many - one whole chicken's worth is enough) pour on boiling water (cheaper to boil in a kettle that bring a pot to the boil on the cooker) then reduce heat to simmer. Put a lid on if you wish, to maximise heat economy, or leave the lid off to reduce the quantity of water. After a couple of hours on simmer, take the bones out and when cool enough to handle, pick any meat off and add to the stock
Okay Paul. You and I are now in a first time soup makers challenge !I'm so stealing all the ideas from this thread. If it's great and my family love it, I'm not going to lie, I'm taking all the credit. If it turns out terrible, it's all of yours idea!
Now I want an instant pot too ! My tiny kitchen will burst. I had to put the toaster away last week to make room for the new airfryer.Just as an aside, the Instant Pot (IP) is a fabulous thing, and for example, you can drop a berg/block of soup into it, frozen, and reheat it piping hot in no time. There are many electric pressure cookers out there, starting at very modest investments. We've just had IPs (yes, we have 2), since they were new fangled and seemed to cost a fortune!
Throw a casserole, or some such together in the morning and press the button, then ignore it. When it has finished cooking, it stays of a food safe temperature keep warm setting for up to 10 hours.Now I want an instant pot too ! My tiny kitchen will burst. I had to put the toaster away last week to make room for the new airfryer.
Basically it is what you get if you stew/simmer any bones for hours. However, commercial bone broth usually has loads of extras added in.I keep reading about bone broth but I'm still not really sure what it is.
Watch out for the knorr stock cubes as i find them overly salty......
Done in a pressure cooker in a couple of hours. I quite often put it on in the evening, then leave it on keep warm and clear up in the morning.Basically it is what you get if you stew/simmer any bones for hours. However, commercial bone broth usually has loads of extras added in.
I boil up the carcass and skin from a chicken after the meat is removed until the bones begin to soften and sieve it then use the liquid as a base for soup or gravy. In the old days in the UK we could buy beef bones from any butcher and use those too.
Instead of simmering bones I sometimes buy a pack of chicken thighs and cook them in a slow cooker. That produces a lovely broth which sets as a soft jelly.
You can add onion and carrot to the bones when cooking, but don't add too much if you are carb-counting.
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