terryd 8,044 Posted December 14, 2015 Report Share Posted December 14, 2015 No need Terryd. Everything in there. Simple. so no liquid ? wouldn't you just get a mush Quote Link to post Share on other sites
jok 3,036 Posted December 15, 2015 Author Report Share Posted December 15, 2015 Ah ha. Sorry pal. Yes we put in a little stock but not much. The spuds, carrots, cabbage etc have retained the moisture but yes add a little. With everything it's trial and error but got results every time. Happy souping. 1 Quote Link to post Share on other sites
oldred58 340 Posted December 15, 2015 Report Share Posted December 15, 2015 The wife has one, but never used the c*nt. what the kettle or your wifes cnut 2 Quote Link to post Share on other sites
skinner 348 Posted December 15, 2015 Report Share Posted December 15, 2015 do you have to cook the meat first Quote Link to post Share on other sites
bob.243 7,539 Posted December 15, 2015 Report Share Posted December 15, 2015 The wife has one, but never used the c*nt. what the kettle or your wifes cnut A f*ckin big one. lol Quote Link to post Share on other sites
lurchers 2,598 Posted December 15, 2015 Report Share Posted December 15, 2015 Get a pic up of the soup kettle as I've been looking at soup makers and the kettles are just a big pot to keep it warm. Quote Link to post Share on other sites
terryd 8,044 Posted December 15, 2015 Report Share Posted December 15, 2015 Ah ha. Sorry pal. Yes we put in a little stock but not much. The spuds, carrots, cabbage etc have retained the moisture but yes add a little. With everything it's trial and error but got results every time. Happy souping. That sounds right I bought that soup bible too what a book. Only cost 3 quid off amazon was expecting a piddly little book but its huge going to take a while working me way through that lot Quote Link to post Share on other sites
jok 3,036 Posted December 19, 2015 Author Report Share Posted December 19, 2015 Yes it's some read. Certainly opens new ideas Quote Link to post Share on other sites
jok 3,036 Posted December 27, 2015 Author Report Share Posted December 27, 2015 Now. With Christmas out of the way, in Scotland we always look forward to Auld Years Night and that means SOUP (oh and a shit load of whisky). So with that in mind we have lots of leftovers and a soupie. Let's get going. 2 Quote Link to post Share on other sites
punner 36 Posted December 28, 2015 Report Share Posted December 28, 2015 Got a good lump of ham left any simple recipes to feed a family Quote Link to post Share on other sites
jok 3,036 Posted December 28, 2015 Author Report Share Posted December 28, 2015 I reckon you should google stovies. This is traditional Scottish dish normally with mutton or belly beef but why not have a go with ham Quote Link to post Share on other sites
punner 36 Posted December 28, 2015 Report Share Posted December 28, 2015 Thank you il have a look shame to throw it t the dogs they have the freezer full Quote Link to post Share on other sites
fifeman 164 Posted January 1, 2016 Report Share Posted January 1, 2016 Read this thread and been looking at the morphy richards ones, there seems to be two models. One that sauteys and a cheaper version, which one is everyone using ? Also seen a von chef kettle soup maker on amazon for 33quid plus postage, looks virtually same as morphy richards one but half the price and the reviews seem good for it. Anyone got one of these ? Am going to purchase one as soon as I find best model bargain ect. keep the recipes coming. Atb Quote Link to post Share on other sites
lurchers 2,598 Posted January 1, 2016 Report Share Posted January 1, 2016 That von chef are doing decent gear now mate,I'm sure aldi sells a lot of the make stuff. 1 Quote Link to post Share on other sites
courseadog 231 Posted January 1, 2016 Report Share Posted January 1, 2016 Had one awile now great it is morphy and Richardson is our model Good move for anyone as I noticed geneticly modified ingrediance are now in all tinned soups which ain't for me 1 Quote Link to post Share on other sites
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