Winged_Wolf
01-01-2008, 09:13 PM
This is a great recipe if you live in a large household. It takes about 2 to 3 days to get started.
Acquire a VERY large crock pot. This soup isn't worth making if you don't have a crock pot that can hold a couple gallons of soup. (Otherwise, it will all be eaten in one day, making it a lot less than neverending).
Ingredients for stock, Day 1:
-------------
Potatoes (I prefer yellow potatoes for the stock).
Tomatoes (Lots. A lot more than you think you will need. LOTS).
Yellow Onions or White Onions. Lots of these, too.
Celery
Herbs and seasonings, including but not limited to:
thyme, basil, garlic, pepper, marjoram, summer savory, parsley
Sea salt.
Preparation:
-------------
Cut the potatoes up into bite-sized chunks.
Cut the tomatoes into 8ths.
Chop the onions and celery.
Fill the crock pot with tomatoes, potatoes, and onions and celery. Cover the chopped vegetables with water, and dump in a half cup total of seasonings. Don't overdo the salt. You can't taste the soup yet to determine what it needs. 1/8 cup of salt for 2 gallons is fine for the first day.
Turn the crock pot on at somewhere between 250 and 350 and let it cook.
Refill it with water and stir it every few hours.
At night, refill it to the top with water, set the temperature to 200, and let it continue cooking. (Low setting on some crock pots).
Ingredients, Day Two:
-----------------------
Carrots
Parsnips
rutabaga
Any other root vegetable you can get your hands on.
NOW you can taste the soup. Add salt and herbs. Don't overdo it. The soup WILL TASTE BLAND at this stage. Don't overseason it, just make sure the salt level is balanced. You want the right seasoning mix, but you won't get the right flavor from it yet.
Add the root vegetables. Cook it all day, just like the previous day!
At the end of the day, let it cool down and sit for 4 hours total. Turn it back on, fill it to the top with water, stir well, and set it to cook at 200 all night again.
Ingredients, Day Three:
----------------------
Broccoli
cauliflower
mushrooms
snow peas
bok choy
celery
Any other vegetable that suits your fancy--throw it all in there!
Taste and do a final seasoning of the soup, if needed. You'll notice that it finally tastes right!
Chop all the veggies into bite-sized pieces, and add them to the soup.
Simmer it for another hour, and serve!
Caution, it wil burn your tongue easily, let it cool in your bowl before trying to eat it. Also, restrict people from eating too much of it--digestive systems unused to this much concentrated nutrition are likely to respond negatively. And people will try to eat it all.
When there's about half of the volume left...
chop and add potatoes, onions, tomatoes, carrots, celery, and parsnips. Refill with water, add more seasonings, stir, and let it cook overnight at 200.
Add more of the other veggies the next morning...and keep on going. :)
Acquire a VERY large crock pot. This soup isn't worth making if you don't have a crock pot that can hold a couple gallons of soup. (Otherwise, it will all be eaten in one day, making it a lot less than neverending).
Ingredients for stock, Day 1:
-------------
Potatoes (I prefer yellow potatoes for the stock).
Tomatoes (Lots. A lot more than you think you will need. LOTS).
Yellow Onions or White Onions. Lots of these, too.
Celery
Herbs and seasonings, including but not limited to:
thyme, basil, garlic, pepper, marjoram, summer savory, parsley
Sea salt.
Preparation:
-------------
Cut the potatoes up into bite-sized chunks.
Cut the tomatoes into 8ths.
Chop the onions and celery.
Fill the crock pot with tomatoes, potatoes, and onions and celery. Cover the chopped vegetables with water, and dump in a half cup total of seasonings. Don't overdo the salt. You can't taste the soup yet to determine what it needs. 1/8 cup of salt for 2 gallons is fine for the first day.
Turn the crock pot on at somewhere between 250 and 350 and let it cook.
Refill it with water and stir it every few hours.
At night, refill it to the top with water, set the temperature to 200, and let it continue cooking. (Low setting on some crock pots).
Ingredients, Day Two:
-----------------------
Carrots
Parsnips
rutabaga
Any other root vegetable you can get your hands on.
NOW you can taste the soup. Add salt and herbs. Don't overdo it. The soup WILL TASTE BLAND at this stage. Don't overseason it, just make sure the salt level is balanced. You want the right seasoning mix, but you won't get the right flavor from it yet.
Add the root vegetables. Cook it all day, just like the previous day!
At the end of the day, let it cool down and sit for 4 hours total. Turn it back on, fill it to the top with water, stir well, and set it to cook at 200 all night again.
Ingredients, Day Three:
----------------------
Broccoli
cauliflower
mushrooms
snow peas
bok choy
celery
Any other vegetable that suits your fancy--throw it all in there!
Taste and do a final seasoning of the soup, if needed. You'll notice that it finally tastes right!
Chop all the veggies into bite-sized pieces, and add them to the soup.
Simmer it for another hour, and serve!
Caution, it wil burn your tongue easily, let it cool in your bowl before trying to eat it. Also, restrict people from eating too much of it--digestive systems unused to this much concentrated nutrition are likely to respond negatively. And people will try to eat it all.
When there's about half of the volume left...
chop and add potatoes, onions, tomatoes, carrots, celery, and parsnips. Refill with water, add more seasonings, stir, and let it cook overnight at 200.
Add more of the other veggies the next morning...and keep on going. :)