When on holiday with friends recently, they went on and on about how fantastic their soup maker was- and how it's making their life much easier.
So I was tempted and got mine today. I am however so disappointed that lots of recipes in the enclosed book require onions, shallots, mushrooms, etc, etc, to be fried first in olive oil or butter. Seems to defeat the point, both from the point of view of calories, and secondly as the idea of a soup maker is that you chuck it all in- and leave it to do the work.
Your thoughts and recipes please. Merci.
) chopping, sauteing, throwing in a bit of this, a bit of that and the simmering....a delicious smell on a cold morning. I often throw in a left-over piece of dried ham or ham bone. if it's a cabbage/ bean based soup, and I've just discovered another great tip..... if you're making a tomato based soup like minestrone and you've got a stale old bit of parmesan lurking in the dark recess of the fridge, chuck that in. It will melt down and give a really intense flavour, and mean a little bit less in the binShould women have equal pay and opportunities?
