If you remember a couple of weeks ago, I told you that with my recipe experimentations, curiosity can get the better of me and from time to time, I have paid the price and burnt the bottom of my soup maker. Well this week’s question was, “can you use instant mashed potatoes in a soup maker?” and the answer is, no you can’t.
I have a lot of store cupboard ingredients accumulating on my shelves, but had to transfer everything in to a pan instead. Hey ho, all is not lost, but I do plan on working on a Fish Chowder Soup Maker version very soon. I get regular emails from BBC good food website and recently had one for fish chowder. I haven’t in any way looked at the recipe, but I embraced the idea and have craved it ever since now the air is crisp.
So here’s a thrifty pan version. Note I always use value frozen white fish fillets from either Aldi or Tesco when creating fish based soups.
3 white fish fillets (defrosted)
1 celery stick, finely sliced
1 small onion, diced
1 large potato (appox 350g), peeled, quartered and sliced after weighing
Good sprinkling of paprika
Good sprinkling of cayenne pepper
1 bay leaf
400ml skimmed milk (healthy extra)
2 fish or chicken stock pots
1/2 cup instant mash potato
1tbsp dried parsley
1 tbsp lower fat spread (optional and would need to be synned)
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- Throw everything in to a large pan (except the instant mash), place the lid on top and simmer gently, stirring here and there for around 20-25 minutes until the potato is cooked.
- Remove lid and stir in the instant mash and gently simmer for another 5-10 minutes while stirring to avoid catching the bottom of your pan.
- Season again to taste.