Slow cookers are used to cook a variety of food, and you can make the easiest and most flavorsome soup dishes with slow cookers. Because the electrical slow cookers cook food at much longer periods and at much lower temperatures than conventional cooking methods, the food develops a special rich, flavor which is ideal for soups. We all know how wonderful a soup tastes when left to develop its flavor overnight. Well, cooking soup with the slow cooker allows this flavor to develop gradually throughout the cooking process, finishing with the same deep, rich flavor of a soup cooked by conventional methods and left to develop.
Slow cookers are also ideal for soups because the soup flavors are able to develop into rich tastes from even the cheapest cuts of meat or simply a variety of vegetables. Again, this is due to the slow cooking process over several hours at low temperatures.
The best thing about electric slow cooker recipes is that you can assemble the ingredients into the crock pot and cook at your convenience. So all you have to do is place the ingredients into the crock pot, for example if you are making chicken soup, you pour the water or chicken stock into the crock pot, and put the shredded chicken, salt and pepper, along with oil into the water base. After this, you simply switch on the slow cooker to let the crock pot reach the cooking temperatures of 90- 95 degrees. After the stipulated period varying for each specific recipe, your soup is ready.
An excellent example of a slow cooker soup recipe is Mulligatawny Soup. Mulligatawny, originates from the famous Indian soup meaning "pepper water". Originally, it was a simple broth seasoned with a sharp curry mixture, however, when the British Empire spread to India, the English gave it their own special stamp by adding mutton and vegetables. Mulligatawny soon became known in Europe and other parts of the world, with each new location adding its own variation to the soup. Today, Mulligatawny is served in many different forms ranging from a thin broth like soup to a thick, hearty, almost stew like soup. This excellent slow cooker version, features chicken and bacon, however the curry is the ingredient which points back the recipes origin. Enjoy!!
Ingredients: 1 broiler chicken (2 ½ to 3 pounds) cut into pieces 1 package soup greens (see notes) 1 onion, peeled and quartered 1 teaspoon salt 1 bay leaf 1 cup water 5 thick slices lean bacon, diced 4 tomatoes, peeled and chopped 1/3 cup flour 2 teaspoons curry powder cayenne pepper ½ cup half and half
Method: 1.Put chicken, soup greens, onion, salt, bay leaf, and water into an electric cooker. 2.Cover and cook on Low 4 hours 3.Remove chicken from cooker and set aside. Strain broth and reserve 1 cup. Pour remaining broth into cooker. 4.Fry bacon in a skillet until lightly browned. Add chopped tomato and cook 2 minutes. Stir in flour and curry powder. Add reserved chicken broth gradually, stirring constantly until mixture comes to boiling. Add to broth in cooker. 5.Remove chicken meat form skin and bones and cut in strips. Add to cooker, stir. 6.Cover and cook on High 2 hours. 7.Add cayenne and half and half to cooker; mix well. 8.Serve soup with toasted bread cubes.
Serves about 8
Note: For soup greens, use all or a choice of the flowing vegetables; carrot, celery, leek, onion, parsnip, turnip, herbs, parsley, tarragon, thyme.
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