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Can you have an 'everlasting' soup?

(5 Posts)
harbingerofdoom Mon 24-Sep-12 19:50:18

It's a sort of historical question but can you keep throwing vegetables in a pot?
Perhaps meat separate.
Would it go mouldy if not simmering all the time?

multipoodles Tue 25-Sep-12 11:03:47

I believe it is done in some restaurants or so I have heard. I don't think I'd want to do it at home as there wouldn't be the demand for it, I do however make 3 or 4 pots of some one weekend a month and freeze in chinese boxes so we can take them for lunches most days smile

somebloke123 Tue 25-Sep-12 11:18:19

I do remember reading in a Chinese cookery book about something called "thousand year old stock" or some such. You just chuck extra stuff into it as you get it and use some of the stock as and when required. It does need to be raised to simmering temperature for 20 mins or so at least every other day.

I can't say I completely fancy the idea. Id be inclined to freeze any surplus and start again.

CogitoErgoSometimes Tue 25-Sep-12 11:25:12

This was my life-saver when doing my finals. A big pot of soup that I'd keep dipping into and topping up... kept me going. Not sure it was everlasting exactly but it certainly went for a week or two!!! Did put it in the fridge every night... probably should say that.

harbingerofdoom Tue 25-Sep-12 16:18:11

I fancy trying it for a week or two because the freezer is always full. I always seem to have left over vegetables and it seems a good way to use them,now it's soup weather.

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