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| Thread ID: 100666 | 2009-06-16 02:21:00 | Much Goodness in Cup of Soup ? | Digby (677) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 782718 | 2009-06-16 02:21:00 | Hi Guys With winter here now, do you think there can be much actual goodness in the powdered soups such as Cup A Soup. They say hearty beef and chicken etc, but is there any beef or chicken in them? |
Digby (677) | ||
| 782719 | 2009-06-16 02:28:00 | Read the back, it'll tell you what its got | Speedy Gonzales (78) | ||
| 782720 | 2009-06-16 02:29:00 | Hmm. I can't imagine there being much of anything in them :p The Watties hearty soup in a can is pretty good, but its far too expensive to have like a cup of soup. |
wratterus (105) | ||
| 782721 | 2009-06-16 02:32:00 | The nutrition is almost doubled if you manage to chew and swallow the cup as well. | R2x1 (4628) | ||
| 782722 | 2009-06-16 02:35:00 | China cup or foam? It makes a difference. | SurferJoe46 (51) | ||
| 782723 | 2009-06-16 02:38:00 | Any cup. Extra water adds to the flavour and food value. For really good nutrition from packet soups, don't drink it from the cup; mop it up with paper towels and eat the towels. |
R2x1 (4628) | ||
| 782724 | 2009-06-16 02:44:00 | They probably have 2% dehydrated meat in them. :p Best thing to do is make a homemade chicken soup - chuck a bunch of chicken bones, meat into pot of water and let boil for 3 hours, longer if possible. Season with salt, etc, chuck in veggies. What my mother does is fry up some SPAM, chop them into cubes and put them in the soup when served. |
qazwsxokmijn (102) | ||
| 782725 | 2009-06-16 03:30:00 | Cheap & Cheerful Leek & Potato Soup 1 whopper Southland leek (or 2 smaller North Island ones! :p) 2 Potatoes 2T olive oil 1L chicken stock (home-made or the low-salt store bought is good) 2 c trim milk (or blue-top if you're hard-as-nails) 1T fresh, chopped rosemary (optional) 4 strips of cooked streaky bacon, chopped (optional) Wash, and slice leeks, and peel & chop tatties. Fry on a medium heat until leeks are soft and pale (add bacon/rosemary at this stage if using). Add chicken stock, and simmer 15-20 minutes until tatties are cooked well. Puree with stick blender or leave nice n chunky. Stir in the milk, and heat without boiling. Season with salt and lots of black pepper, and eat with buttery toast. :D |
nofam (9009) | ||
| 782726 | 2009-06-16 03:45:00 | Gulyas (Goulash 1 kg beef stewing meat - whatevers cheapest 2 large onions 2 large potatoes 1 tbsp tomato puree 1 tbsp Hungarian paprika (yes it makes a difference compared with Spanish) 1 green pepper salt + Pepper 2 bay leaves Stock Chop everything up and simmer till tender. That's soup. Stuff in packets is a vague idea about soup. |
pctek (84) | ||
| 782727 | 2009-06-16 05:29:00 | Gulyas (Goulash 1 kg beef stewing meat - whatevers cheapest 2 large onions 2 large potatoes 1 tbsp tomato puree 1 tbsp Hungarian paprika (yes it makes a difference compared with Spanish) 1 green pepper salt + Pepper 2 bay leaves Stock Chop everything up and simmer till tender. That's soup. Stuff in packets is a vague idea about soup. Sounds yummy! If you like spicy and tummy-filling on the cold days of late, try this one: Corn Chowder (only takes about 20 minutes to cook) 50g Butter 200g very finely diced Colbasse sausage (you could substitute a good quality Chorizo if you can't get the Colbasse) 1 medium onion (finely chopped) 3 stalks of celery (finely chopped), leaves included 2 tbsp flour 400g potatoes (washed and diced small) 2 cups water 1 x 820g can of creamed corn 1 cup cream pinch cayenne pepper 1 tsp dried thyme 2 cups milk 1/4 cup chopped parsley salt and pepper Melt the butter in a large pot and sauté the diced sausage, onion and celery over a medium heat until the onion is soft. Add the flour and stir over heat for a further minute or so. Add the potatoes and mix in the water. Cover and simmer for 10 minutes. Add the corn, cream, cayenne and thyme and allow to simmer (this is where I usually transfer it all to the crockpot). Just before serving, add in some milk to thin it down a bit, and allow it to heat through over a low heat (don't let it boil or the mix could curdle). Season to taste and mix through parsley just before serving. The first night, it's warming and filling, the second night is spicy and filling and if you're lucky enough to have any left on the third night, you can turn the heaters off because the Colbasse (or Chorizo) will keep you warm from the inside out!!! |
johcar (6283) | ||
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