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soup

 
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pyper
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Joined: 17 Jun 2008
Posts: 163
Location: S.C.

PostPosted: Fri Aug 20 10 11:58 pm    Post subject: soup Reply with quote

Whenever I cook meat that has bones in it (chicken, pork, beef, lamb -- you name it) the bones go into the Crock Pot. I fill the pot up with water and let it cook overnight. My wife will usually put a teaspoon of vinegar in the water, which she says helps get more calcium into the broth. If you have vegetable trimmings those can go into the Crock Pot too, and they will contribute to the broth.

The next morning you can clean out the refrigerator -- any leftover meat or vegetables can go into soup. You can also add small leftover amounts of any kind of sauce. Small quantity of leftover spaghetti sauce -- into the soup. Baked potato -- soup.

I also like to keep a bag of frozen "California" vegetables in case there aren't leftover or fresh vegetables, or in the even that I just don't have time to prep the fresh stuff. Then I'll usually add some kind of spice.

When we get home, the soup is ready. It's usually really good. Occasionally just sort of good, and very rarely not good.

Oh, and I forgot to mention pouring the broth through a strainer in the morning to get rid of all the bones and parts.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Sat Aug 21 10 4:02 am    Post subject: Reply with quote

I was talking to k.a.m earlier about this very method of making soup.

I had some friends in the early 80's that had a wood burning stove and a Marmite (big French soup dish with a heavy lid), sat on the heat at the back of the stove, 24/7/365... well almost, the Marmite was cleaned fully once a year, I think it was some time during Lent but I can't swear to that.

Every bowl of soup that was taken out was replaced with 2 bowls of ingredients, chicken broth, meat bones, vegetables, water, etc.

That soup was transfered to another pan when the Marmite was cleaned the soup was know to be more than 120 years old when I knew them well.

The complexity of the flavors were remarkable.
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pyper
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Joined: 17 Jun 2008
Posts: 163
Location: S.C.

PostPosted: Wed Aug 25 10 4:43 am    Post subject: Reply with quote

Wow. Too cool. I'll need to tell my wife about that.

William Gibson has a reference to soup in one of his books. They don't have any means of preserving fresh food, so they have soup that simmers all the time, and all the fresh food that arrives on the site goes into the cauldron.
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Raine
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Joined: 06 Feb 2005
Posts: 598
Location: Dixie

PostPosted: Tue Apr 05 11 9:46 pm    Post subject: Reply with quote

For vegetable, I ulike to take any leftover veggies and add them to a ziploc and freeze it. Then when I have enough veggies, make soup. Maybe add some stew meat to it.
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