We have a dish in our house, which is made without a recipe, it’s known as “End of Life Soup” aka “What’s in the bottom of the Veg drawer Soup” and oddly enough it works…everytime.
But sometimes I do make a bad soup but it’s never this one.
Two of the most recent bad experiments have involved the same recipe as it’s base which makes me wonder if this is a soup that has to be made as written including using stock made as per the recipe or alternatively it may be better not to liquidise.
The soup in question is the Covent Garden Soup company’s Bacon and Lentil Soup (invented to raise money for Crisis at Christmas) and it just doesn’t work for me.
The stock is a ham stock and they recommend using the poaching liquid from cooking a ham (in water a small part of brown sugar and some malt vinegar) – the first time I made it I faked a stock with a stock cube and some bacon, the second was the liquid from a ham cooked in apple juice. I can’t remember why I didn’t like the first soup but this second one was just far too sweet.
Second issue with the soup is it is just too “cloying”, the lentils (and split peas) are liquidised and even with adding extra water it just comes out as a thick brown mush.
it tastes bad, it looks bad and it smelled bad…. however you looked at it, this was just not a good soup.
However I do have lots of veg that has seen better days so hopefully the Karma of the End of Life soup will cleanse my kitchen of this unpleasant experience…