Are all off the shelf soups shyte ?

[Plotloss]

calibrax said:

Have to agree about the salt thing. Because they've all reduced their salt levels, they are kinda tasteless now. And adding salt doesn't help... it needs to be there during manufacture to bring out the flavour.

Take salt out of all your cooking.

In two weeks your palette will have adjusted to never need it again.

[Gaspode]

Plotloss said:

calibrax said:

Have to agree about the salt thing. Because they've all reduced their salt levels, they are kinda tasteless now. And adding salt doesn't help... it needs to be there during manufacture to bring out the flavour.

Take salt out of all your cooking.

In two weeks your palette will have adjusted to never need it again.

Pay heed to Monsieur Plotloss, for verily he speaketh wise words. We did this years ago at Chateau Gaspode. Now the only downside is that if we have a chinese takeaway we get exrtaordinarliy thirsty due to the massive amounts of salt they chuck in.

On the soup front, I confess to being rather partial to those cartons of Covent Garden soups, embellished with a good dollop of tabasco if required.

Edited by Gaspode on Tuesday 7th September 21:58

[grumbledoak]

I'm also with Plotloss on the salt.

If you want a bit more flavour from these soups, as you've found, it's too late to add more salt; it'll just taste salty.

Try adding some fresh herbs as you warm it up: basil for tomato, etc.

[Mobile Chicane]

In answer to the OP's question, "Yes", however they always have been. Tasteless watery nothingness relying on salt for 'flavour'.

Make your own with quality ingredients for a quarter of the price.

[tenex]

grumbledoak said:

driver67 said:

Ever tried Baxters ?

Pretty sure they've taken over Cambell's, recipes so far unchanged. Their condensed cream of chicken with white wine, or cream of mushroom, are a great cheat for the sauce in a chicken pie...

It was Batchelors that took over Cambell's IIRC.
I've tried a lot of Baxters because they used to sell cases of damaged tins (mixed)at the factory for 10p a tin. A lot of the tins had no labels on them and you had no idea what was in it until opened.
You can tell I'm a Scotsman
Baxters are a cut above the usual supermarket brands.
However there is no substitute for home-made.
I've just made a batch of leek and tattie soup using:
2 tatties
2 onions
4 leeks
2 pheasant carcasses
(chicken tastes of nothing)
2 pints water plus 1/2 pint milk
1 stock cube.
Chuck everything in and simmer slowly for 2hours.
Whizz and freeze in portions.

10 minutes from freezer to plate via the microwave.
OK not exactly gourmet and a bit of bucket chemistry along the way but far better than anything you would get in a tin.
Cost per portion approx 30p.



another moth has just escaped from the wallet!

[Gaspode]

tenex said:

I've just made a batch of leek and tattie soup using:
2 tatties
2 onions
4 leeks
2 pheasant carcasses
(chicken tastes of nothing)
2 pints water plus 1/2 pint milk
1 stock cube.
Chuck everything in and simmer slowly for 2hours.

Not a bad idea to extract Pheasant bones at this point, I suspect?

tenex said:

Whizz and freeze in portions.

10 minutes from freezer to plate via the microwave.

[bazking69]

FasterFreddy said:

I've found these to be pretty good

These aren't too bad at all, but I only buy then when they are on offer.

And as for tinned soups, it has to be Heinz Cream of tomato. Sainsburys also do a stonking bacon and lentil tinned soup which is both thick and tasty/seasoned.