Lesley Posted August 30, 2009 Share Posted August 30, 2009 I've made the Souper Mix from the Pam Corbin book 'Preserves' You use it as stock - 2 tsp to 1 pint. I also tried some as a hot drink, a scant 1 tsp to a mug and it was lovely....a bit salty and I wouldn't give it to children to drink, but very tasty. I altered the recipe to add veggies that I had available in the garden. It keeps for 6 months so well worth making. The recipe made 6 jars.... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted August 30, 2009 Share Posted August 30, 2009 Wow. Brilliant way to use up those extra veg. Quote Link to comment Share on other sites More sharing options...
henny penny Posted August 31, 2009 Share Posted August 31, 2009 Hi I was looking at that recipe yesterday! what vegetable mix did you use? Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 31, 2009 Author Share Posted August 31, 2009 I used ...... monster sized carrots A head of celery + leaves Fennel which had bolted + leaves 1 small onion 2 cloves of garlic 2 turnips a handful of parsley a total of 1kg ...... 250g of fine sea salt 50g sundried tomatoes All zapped in the processor - in 2 batches. I think next time I'll roast some of the vegetables first. Quote Link to comment Share on other sites More sharing options...
henny penny Posted August 31, 2009 Share Posted August 31, 2009 Hi I made some today too but used: Several large carrots 1 small courgette 1 red onion 1 white onion several shallots some swede a fennel bulb some turnips two large cloves of garlic two bayleaves some chives and oregano This made three and a bit jam jars full:) Quote Link to comment Share on other sites More sharing options...
Guest Posted September 1, 2009 Share Posted September 1, 2009 ooooh this sounds just perfect for me. But I don't have the book so no idea how to make it - if someone could pm me I'd be very glad - I've already got 2 preserves books and can't justify a third! Quote Link to comment Share on other sites More sharing options...
henny penny Posted September 1, 2009 Share Posted September 1, 2009 Basically you use fresh vegetables and herbs. They should be very fresh. Vegetables that contain lots of water would not be a good idea. turnips shallots, celery swede, beetroot, peppers, bay leaves, thyme, lovage ,mint could be used. The author used: 250g leeks 200g fennel 200g carrots, 250g celeriac 50g sun dried tomatoes 203 garlic loves 100g parsley 100g coriander 250g salt Blitz in a food processor until forms a granular paste and put into sterilised jars and seal with vinegar proof lids. Store in a cool dark place use within 6 months. Store opened jar in fridge! Use 10g or two tsp in 1 pint (500ml ) water. It is high in salt but that acts as the preservative. When using it taste your cooking before adding any extra salt ! I may also make a more earthy mixture for casseroles etc using beetroot and other root veg Quote Link to comment Share on other sites More sharing options...
Barkisland Posted September 1, 2009 Share Posted September 1, 2009 Fantastic! Thanks for posting about this, it sounds like it will be great for using up stuff from my organic box delivery. Even when I buy the cheapest box, there is always loads more than we can use and I hate wasting it. Quote Link to comment Share on other sites More sharing options...
