I make quite a bit of home made soup my fav is [url=http://allrecipes.co.uk/recipe/3343/quick-fish-soup.aspxThis[/url.If I was doing a chicken and veg soup I would cook it for about 25-30 mins ,but I like my veg soft.

Here is what I do, your mileage may vary...

Boil the carcass in a pan with a couple of carrots and an onion roughly chopped, a few peppercorns and enough water to cover, simmer for a couple of hours.

Remove the bones, add your chopped veg, stock cube and check the seasoning.
Cook till the veg is as soft as you want it.

Mind, I'd never put parsnips in a veg soup and I'd never make it without onions, celery and a slack handful of pearl barley.

cheers folks.

BG.
i dont eat pepper or onion or celery.
we did toy with the idea of pearl barley so that will go in too.
thanks.

hi folks; just a word of advice, rosemary completey trashes the flaour of pork, totally ruined the meal yesterday.

Only time I'd use it with pork is with the roast spuds, thyme has a similar effect on pork IMO.

Rosemary works very well with fish, I can't understand why it won't work with pork, unless too much is used

hardly any used, just a really small sprig, I think it was maybe a contributing factor was the pork, it wasn't that nice.

I've come to the conclusion that pork loin is great if you actually don't want the pork to taste of pork.

Try a [url=http://www.jamieoliver.com/recipes/pork-recipes/bone-in-shoulder-roastbone-in pork shoulder, cooked slow for about six hours[/url

looks wonderful, next time I do pork I'll be cooking that, thanks cod'ead.

I saw the episode where he made it. It just fell off the bone.

You do need a decent amount of fat on Pork to get any flavour, pork loin just roasted is a bit dry for me.