Perpetual soup!

[oopslateagain]

I have been reading about perpetual soups/stews, and I am intrigued! I want to try it. See here and here

I'm thinking that I will start with a veggie version and bring it to the boil sometime in the morning, pop in a slow cooker and leave to simmer all day until dinner, then let it cool and refrigerate overnight together with any leftovers from dinner, skim off any fat in the morning and add leftovers, rinse and repeat as required.

I wonder how long it will remain edible?

Interesting concept but I know in this house we would survive one reheating and then get antsy - we have short attention spans for food! We can only batch cook if after the first reheat, whatever's left goes into the freezer.

I'm going for a root veg soup to start with using a tomato base. And throw stuff in at random for the next few days. I'm hoping we'll be able to tell if it starts to 'turn'...

You will

It might ferment - bubbles in the pot
Or go mouldy - white furry bits on the top
Or go off - acidy smell

I used to do this years ago but more cautious now with dd. I think I started with a normal casserole then next day add veg and maybe lentils and add more flavour then next day I think more of the same then make curry with it. Was never ill though prob cast iron stomach and can't remember how many days but I think 4. Was 20+_ years ago

I made sure all the meat was gone before adding more btw, at least i think I did!

I gather it has to be boiled for at least 10 minutes every day then simmered for at least an hour (if it's not kept permanently simmering 24/7), and cooled and refrigerated whenever it's not being heated. And I read somewhere that I should add a couple of tablespoons of vinegar twice a week, no idea why! It won't hurt though.

I am very very cautious about adding meat... although the 'original' would have definitely contained various meats.

Right (if anyone is still interested ) the slow cooker is away and bubbling!

I've started off with onions, carrots, butternut squash and herbs all in a chicken stock.

Sausage casserole for dinner tonight so any leftovers will join the pot!

(am pondering whether it will be a good idea to drop the leftover veggies in too - I think cauliflower would make it taste... um, cabbage-y?)

how has it turned out?

I cant imagine it would be very healthy - aside from bacteria, doesnt the constant reheating mean any vitamin content is boiled away?