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Message
Soup Recipes?
Posted on 3/2/10 at 5:32 pm
Posted on 3/2/10 at 5:32 pm
I need some recipes for soups to make at home. I totalled my car Sunday and had to have plates put in two places where my jaw is broken and will be wired shut for 6-8 weeks.
I am trying to come up with something to eat other than canned soup from Publix.
Anyone have any ideas, soup or otherwise, that are really good with a liquid consistency? TIA
I am trying to come up with something to eat other than canned soup from Publix.
Anyone have any ideas, soup or otherwise, that are really good with a liquid consistency? TIA
5
Posted on 3/2/10 at 5:45 pm to Jalbow3
You need to buy some Ensure.
Posted on 3/2/10 at 5:47 pm to Jalbow3
I'm sorry for you. That sounds miserable. I just posted a soup in Martini's thread. I'll put it below. Everything is pureed, so will that work?
What kinds of foods do you like?
Here are some other pureed soups which might work.
Sweet potato (andouille could be pureed in it)
Roasted cauliflower
Broccoli and cheese
Spinach
Asparagus
Roasted beet
Shrimp bisque
Cream of chicken (meat pureed, too)
Potato soup
There are lots of cream based pureed soups, if you can eat those. The eggplant soup, below, is very good. Folks who don't like eggplant really like it.
Curried Eggplant Soup
2 T butter
2 T oil
1 c chopped onions
¾ c chopped celery
2 lbs eggplant, peeled and diced
2 c peeled, thinly sliced potatoes
1 ¼ t curry powder**make sure it’s fresh and of good quality-NO store brands
1/8 t thyme
1/8 t basil
1 t salt
white pepper and cayenne to taste
6-7 c chicken stock (Swanson’s low sodium stock is fine)
2 c heavy cream**you can use milk, cream or ½ and ½ and even fat free ½ and ½
Steam onion and celery in hot oil and butter, in tightly covered pot for 10 minutes or so, over low heat. Add eggplant and potatoes; steam 15 minutes more until vegetables soften. Stir every once in a while because it tends to stick. (I make several times the recipe at once, so this usually takes me longer than 15 minutes.)
Stir in all ingredients except cream. Bring to a boil; lower heat and simmer about 30 minutes. Cool for 10 minutes and puree with hand held immersion blender or regular blender. Add cream and serve hot or cold. Better if made the day before. I freeze it before adding the cream. It’s easy to add the dairy in whatever amount you like to serving sizes.
This makes about 1.5-2 quarts. Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do use a bit more curry, sometimes
You can garnish with a few small shrimp or crabmeat, if you like, but that’s not necessary. Just fancies it up a bit.
What kinds of foods do you like?
Here are some other pureed soups which might work.
Sweet potato (andouille could be pureed in it)
Roasted cauliflower
Broccoli and cheese
Spinach
Asparagus
Roasted beet
Shrimp bisque
Cream of chicken (meat pureed, too)
Potato soup
There are lots of cream based pureed soups, if you can eat those. The eggplant soup, below, is very good. Folks who don't like eggplant really like it.
Curried Eggplant Soup
2 T butter
2 T oil
1 c chopped onions
¾ c chopped celery
2 lbs eggplant, peeled and diced
2 c peeled, thinly sliced potatoes
1 ¼ t curry powder**make sure it’s fresh and of good quality-NO store brands
1/8 t thyme
1/8 t basil
1 t salt
white pepper and cayenne to taste
6-7 c chicken stock (Swanson’s low sodium stock is fine)
2 c heavy cream**you can use milk, cream or ½ and ½ and even fat free ½ and ½
Steam onion and celery in hot oil and butter, in tightly covered pot for 10 minutes or so, over low heat. Add eggplant and potatoes; steam 15 minutes more until vegetables soften. Stir every once in a while because it tends to stick. (I make several times the recipe at once, so this usually takes me longer than 15 minutes.)
Stir in all ingredients except cream. Bring to a boil; lower heat and simmer about 30 minutes. Cool for 10 minutes and puree with hand held immersion blender or regular blender. Add cream and serve hot or cold. Better if made the day before. I freeze it before adding the cream. It’s easy to add the dairy in whatever amount you like to serving sizes.
This makes about 1.5-2 quarts. Nothing needs to be measured exactly. The main thing is to have plenty of eggplant. I probably use more onions than it calls for, which is my preference. If the curry is fresh and strong, it doesn’t need a lot of extra flavors. I do use a bit more curry, sometimes
You can garnish with a few small shrimp or crabmeat, if you like, but that’s not necessary. Just fancies it up a bit.
Posted on 3/2/10 at 5:59 pm to Jalbow3
This is really easy potato soup and it freezes very well.
Potato Soup
4 potatoes, peeled and thinly sliced
1 onion, quartered
2-3 cups chicken broth
4 T butter
2 cups milk or cream or fat free half and half
1 T chopped parsley
salt, pepper and cayenne or tabasco to taste. I use white pepper also.
Cook potatoes and onion in chicken broth, about 30 minutes, or until tender. Add butter. Cool slightly and puree. Stir in seasonings, milk/cream and parsley. Serve hot or cold.
Serves 6.
Edit: I forgot to add that you can really use as much or as little milk or cream as you like. You'll figure out your preference after you make it the first time. Also, I use the hand immersion blender right in the pot, which is so easy. This is definitely one of the easiest recipes I have that is actually quite tasty.
Potato Soup
4 potatoes, peeled and thinly sliced
1 onion, quartered
2-3 cups chicken broth
4 T butter
2 cups milk or cream or fat free half and half
1 T chopped parsley
salt, pepper and cayenne or tabasco to taste. I use white pepper also.
Cook potatoes and onion in chicken broth, about 30 minutes, or until tender. Add butter. Cool slightly and puree. Stir in seasonings, milk/cream and parsley. Serve hot or cold.
Serves 6.
Edit: I forgot to add that you can really use as much or as little milk or cream as you like. You'll figure out your preference after you make it the first time. Also, I use the hand immersion blender right in the pot, which is so easy. This is definitely one of the easiest recipes I have that is actually quite tasty.
Posted on 3/2/10 at 6:02 pm to Jalbow3
La Madeline's tomato basil comes in a jar and it is easy and good (I think you'll get tired of making involved "soups" after a while).
Also, Muscle Milk is a quick way to get some nutrition. It isn't as flavorful as what Gris Gris is loading you up with, but it will do in a pinch.
...I'll try to think of some stuff while with my grandmother this evening. Sorry to hear about your accident, and best wishes for a full and quick recovery.
Also, Muscle Milk is a quick way to get some nutrition. It isn't as flavorful as what Gris Gris is loading you up with, but it will do in a pinch.
...I'll try to think of some stuff while with my grandmother this evening. Sorry to hear about your accident, and best wishes for a full and quick recovery.
Posted on 3/2/10 at 6:11 pm to Gris Gris
I will definitely do the potato and the eggplant. I may just have to try some different things with the puree's, adding milk, cream or broth until the consistency is right. I've been having chicken broth, spicy hot V8 and Monster Milk the last 3 days and haven't been able to come up with any good ideas. Thanks for the help, as I'm not the most culinary inclined person.
Posted on 3/2/10 at 6:22 pm to Jalbow3
This tomato basil soup is very easy:
4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Posted on 3/2/10 at 6:54 pm to Jalbow3
I was just going to suggest tomato basil, as well. Another good one.
If you're short on freezer space, freeze some of the creamed soups before adding the cream and just add cream to the portion you're going to eat at the moment. Purees can be frozen in ziplock bags, easily, for convenience. You can thin out pureed soups with chicken broth or more dairy, as well.
What about grits, cream of wheat, oatmeal... for breakfast foods? All of those can stand some pureed fruits in them or maple syrup, for example. Actually to make your life a little easier, some of the fruit pureed baby foods would do for you, if you don't have time to be pureeing all day long. Even some of the meats and veggies that are baby foods might interest you.You could probably make up a decent pureed veggie soup with those foods and get the beef in it, as well. Hell, they've got some decent tasting desserts, also, for that matter.
You could probably get some egg drop soup and maybe hot and sour soup, if you like that.
Do you have an hand immersion blender? They are marvelous things, especially if you're making more than what fits in the blender. You can puree soups right in the pot rather than dirtying up a lot of other pots to make the transfers. This device would be a great investment for you right now. You can use it in a glass, even. I do it all the time for a single shake.
You can google "jaw wired shut" and you'll find some other info, if you haven't already.
If you like any of the suggestions I made above, I'll try to find you some recipes.
You could get the butcher to grind some ham for your for seasoning with red beans or other beans or the potato soup.
Are you using those big fat shake straws?
I read that someone made a peanut butter and jelly shake when I was perusing sites I googled. Another person pureed lasagna and spag and meat sauce.
You've got my sympathy. I can't get this thread off my mind.
If you're short on freezer space, freeze some of the creamed soups before adding the cream and just add cream to the portion you're going to eat at the moment. Purees can be frozen in ziplock bags, easily, for convenience. You can thin out pureed soups with chicken broth or more dairy, as well.
What about grits, cream of wheat, oatmeal... for breakfast foods? All of those can stand some pureed fruits in them or maple syrup, for example. Actually to make your life a little easier, some of the fruit pureed baby foods would do for you, if you don't have time to be pureeing all day long. Even some of the meats and veggies that are baby foods might interest you.You could probably make up a decent pureed veggie soup with those foods and get the beef in it, as well. Hell, they've got some decent tasting desserts, also, for that matter.
You could probably get some egg drop soup and maybe hot and sour soup, if you like that.
Do you have an hand immersion blender? They are marvelous things, especially if you're making more than what fits in the blender. You can puree soups right in the pot rather than dirtying up a lot of other pots to make the transfers. This device would be a great investment for you right now. You can use it in a glass, even. I do it all the time for a single shake.
You can google "jaw wired shut" and you'll find some other info, if you haven't already.
If you like any of the suggestions I made above, I'll try to find you some recipes.
You could get the butcher to grind some ham for your for seasoning with red beans or other beans or the potato soup.
Are you using those big fat shake straws?
I read that someone made a peanut butter and jelly shake when I was perusing sites I googled. Another person pureed lasagna and spag and meat sauce.
You've got my sympathy. I can't get this thread off my mind.
Posted on 3/2/10 at 7:03 pm to Jalbow3
Many years ago my roommate had his jaw broken in a fight and had it wired shut for 6 weeks. He would toss a slice of pizza or half a hamburger in a blender with some milk.
Posted on 3/2/10 at 7:16 pm to Gris Gris
I don't have a hand immersion blender but I will be picking one up tomorrow. It would definitely make things easier considering I will be using a blender for nearly every meal for 2 months. Some baby food may not be a bad idea when thinking about the amount of preparation and cleanup time I could save.
ETA: I haven't used a straw yet for anything because the suction is uncomfortable with it just being done. I think by Thursday at the latest, I will be able to use the straws. At least I know I can experiment with a lot of different things so the food may not be as bad as I originally thought it was going to be.
ETA: I haven't used a straw yet for anything because the suction is uncomfortable with it just being done. I think by Thursday at the latest, I will be able to use the straws. At least I know I can experiment with a lot of different things so the food may not be as bad as I originally thought it was going to be.
This post was edited on 3/2/10 at 7:28 pm
Posted on 3/2/10 at 7:46 pm to Jalbow3
How are you able to eat now? Spoon?
Yogurts would probably be good for you, as well. You can always thin those out with a little milk. Lots of flavors out there. They also make good desserts if you get sick of shakes.
I definitely think the baby foods are worth a try, even if you're using them to mix in with other ingredients. Strained peas with some seasonings and a little milk or cream and you've got split pea soup, for example. Herbs can go a long way to changing something bland to something tasty.
Soft boiled eggs or soft scrambled might work, as well. Custards and puddings are good options.
You could make a good bread pudding and add a lot of rum to the butter sauce, puree away and you're in business. What the heck!
Get a good quality hand immersion blender. You're going to be using the hell out of it, once you try it. Mine doesn't come apart, so I run hot water over it and then I get a cup or tall bowl, put some dishwashing liquid in with hot water and whirl away. Cleans it really well. Then, I run a few times in clean hot water. I wipe the top down with Clorox wipes. It easy to clean, that way and doesn't take long.
It you want something other than the plain old chicken, beef or veggie stocks out there, you can order some ham base, bacon base and some other new flavors to make a stock with hot water. For example, a little ham stock in the potato soup, might be tasty.
You're going to do fine, once you get going with this food. You should start a blog and keep a record. Might help someone else get through this.
Do have any gal friends who would cook a bit for you? (I'm assuming you're a guy.)
Yogurts would probably be good for you, as well. You can always thin those out with a little milk. Lots of flavors out there. They also make good desserts if you get sick of shakes.
I definitely think the baby foods are worth a try, even if you're using them to mix in with other ingredients. Strained peas with some seasonings and a little milk or cream and you've got split pea soup, for example. Herbs can go a long way to changing something bland to something tasty.
Soft boiled eggs or soft scrambled might work, as well. Custards and puddings are good options.
You could make a good bread pudding and add a lot of rum to the butter sauce, puree away and you're in business. What the heck!
Get a good quality hand immersion blender. You're going to be using the hell out of it, once you try it. Mine doesn't come apart, so I run hot water over it and then I get a cup or tall bowl, put some dishwashing liquid in with hot water and whirl away. Cleans it really well. Then, I run a few times in clean hot water. I wipe the top down with Clorox wipes. It easy to clean, that way and doesn't take long.
It you want something other than the plain old chicken, beef or veggie stocks out there, you can order some ham base, bacon base and some other new flavors to make a stock with hot water. For example, a little ham stock in the potato soup, might be tasty.
You're going to do fine, once you get going with this food. You should start a blog and keep a record. Might help someone else get through this.
Do have any gal friends who would cook a bit for you? (I'm assuming you're a guy.)
Posted on 3/2/10 at 8:22 pm to Gris Gris
quote:
How are you able to eat now? Spoon?
So far I have only had things that I can drink.
quote:
soft scrambled might work
I thought of making some soft scrambled and mixing with some grits and white gravy and blending. At least it would be closer to solid food than what I have had so far.
quote:
Get a good quality hand immersion blender.
What is considered good? CuisineArt, KitchenAid?
quote:
Do have any gal friends who would cook a bit for you? (I'm assuming you're a guy.)
A girl I have been dating offered to come and stay for as long she needs to, which will help out. I'm just going to wait until the first of next week until some of the soreness is gone because I'm sure she will try to talk more than I feel like it right now.
Posted on 3/2/10 at 8:30 pm to Jalbow3
I wasn't joking about the Ensure. Soups aren't gonna get all the nutients you need when you need 'em. You need to get to the store and grab some flavors you can drink daily.
Posted on 3/2/10 at 8:43 pm to Jalbow3
Are the Muscle Man drinks similar to Ensure? There are also protein powders you can add to some of the foods.
Both those brands of blenders should be fine. I have a Braun that's old, but works great. I have a CuisineArt, as well. EDIT: Don't get a cordless blender.
I would imagine that now is not the time to have a Chatty Cathy around. You need a gal who will drop off food, change the sheets, empty the garbage, wash the clothes and move on along, quietly.
The egg-grits thing sounds fine.
Both those brands of blenders should be fine. I have a Braun that's old, but works great. I have a CuisineArt, as well. EDIT: Don't get a cordless blender.
I would imagine that now is not the time to have a Chatty Cathy around. You need a gal who will drop off food, change the sheets, empty the garbage, wash the clothes and move on along, quietly.
The egg-grits thing sounds fine.
This post was edited on 3/2/10 at 8:53 pm
Posted on 3/3/10 at 9:58 am to Gris Gris
I use a vita-mix blender that can puree a kitchen chair. It's awesome. Here's something good that I've made several times in several versions.
Squash soup
1)Peel 2 butternut squash's with a potatoe peeler, slice, remove seeds, and cube.
2)Heat/simmer in 48 oz of swansons low sod chicken broth for 20 min (till tender)
3) Puree in blender
4) Reheat (don't boil) - add cayene pepper and 8 oz sour cream - that's it.
I've also peeled 4 or 5 tomatoes (steam for 2 min 1st), diced, and added (with 1st heatup). Also have sauted onions, galic, etc in pan before adding broth. Also throw in some cooked hamburger before blending. It's all good, frezzes well, and tastes better the 2nd day and beyond.
In the original heat up I've used cubed mirlitons, steamed broccoli/brussel sprouts. Eggplant, potatoes, and others would work also.
Posted on 3/3/10 at 10:26 am to Gris Gris
quote:
Are the Muscle Man drinks similar to Ensure? There are also protein powders you can add to some of the foods.
Yep - they are heavy on the protein, lighter on carbs than most meal replacement drinks. I carry a V8 or one of those with me for mid-day snacks.
Posted on 3/3/10 at 10:52 am to Jalbow3
Since a lot of the soups are likely to be veggie based, I should add that you can change up the flavors, not only with various herbs and seasonings, but by roasting the veggies first. Caramelizing those veggies will give you some richer flavors.
French onion soup can be easily pureed and it can be a broth soup or a cream soup, by just adding a milk product.
I read about another person who pureed tamales. You'd probably have to add a liquid, but it might take care of Mexican cravings. Same with chili, really, if you make it "liquidy" enough to get through the straw of drink it.
French onion soup can be easily pureed and it can be a broth soup or a cream soup, by just adding a milk product.
I read about another person who pureed tamales. You'd probably have to add a liquid, but it might take care of Mexican cravings.
Same with chili, really, if you make it "liquidy" enough to get through the straw of drink it.Posted on 3/3/10 at 12:39 pm to Gris Gris
Instead of a straw you could use a funnel.
Posted on 3/3/10 at 3:08 pm to Gris Gris
quote:
Potato Soup
I plan to do this recipe this evening and freeze what I don't eat.
quote:
This tomato basil soup is very easy:
4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
I made this earlier and it turned out really well. I have some put up for tomorrow also.
I am going to pick up some eggplant and squash tomorrow try the other two. It will be nice to have 4 or 5 different ones made to have variety during the day.
I got a Bosch Mixxo hand blender and I can't believe I didn't have one before now, it will definitely be used from now on. It make it much easier to experiment without worrying about the cleanup. I made a really good and easy to get down drink earlier with nothing but a banana, scoop of peanut butter and a glass of milk that was ready to drink in about 10 seconds.
Thank you all for the suggestions.
Posted on 3/3/10 at 3:18 pm to Jalbow3
You're well on your way, then. Good for you! And, you said you didn't have culinary skills...
The hand blender is at the top of my list of most important kitchen tools. I'm glad it's going to be helpful to you.
Remember that most soups taste better after being refrigerate for 8 hours or overnight, just in case you're about to add more seasonings to one you've made. I notice that peppers become stronger after soups have been cold and reheated. Salt comes out a little more, as well, for me.
The hand blender is at the top of my list of most important kitchen tools. I'm glad it's going to be helpful to you.
Remember that most soups taste better after being refrigerate for 8 hours or overnight, just in case you're about to add more seasonings to one you've made. I notice that peppers become stronger after soups have been cold and reheated. Salt comes out a little more, as well, for me.
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