"Dimitri" wrote in
m:

"Denise~*" wrote in message
...

My husband had an emergency surgery 2 weeks ago (Meckel's
Diverticulitis), and he is not handling solids so well. The doc
suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions,
celery and Tsp of dried parsley and set it to simmer. Came back &
half-hour later & decided I should have turned the simmer down.
I had a black bottomed pot with some nicely roasted veggies. I gently
scraped off the veggies, dumped them into another quart of warmed
chicken broth and puree'd it all. DH actually said it was good, and
he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I
can do to spruce this up a little. I'm pretty good at following a
recipe, and sometimes good at improvising, but I really don't have a
knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps.
His tummy just won't handle it.

Suggestions???


Denise, Brian & Wyatt (May 31, 02)


This is tasty and could probably be pureed (without the bacon)

@@@@@ Now You're Cooking! Export Format

Vadalia Onion Chowder

soups

4 slices bacon -chopped bite sized; -not crumbled
2 tbsp olive oil; or use bacon fat
4 vadialia onions; sliced
2-3 cups mashed potatoes (leftovers); I used 3
4 cloves garlic; minced
2 boxes chicken stock (approx 30 oz)
2 cups corn kernels (I used 2 cans)
2 bay leaf; (optional)
1/4 tsp dried thyme
fresh ground black pepper; LOTS
salt to taste
sour cream; see note*

Fry the bacon crisp. drain well the bacon and reserve. (Used later.)
Heat oil in large pot. low medium to med heat.
Make the onions bite sized, add to pot, cook till tender, about 10 min.
Mince the garlic, add to pot, cook 1 minute or so more.
Add broth, potatoes, corn, bay leaves, thyme. Bring the soup to a boil.
Remove the pot from the heat. Remove the bay leaves. Season with pepper.
Add sour cream.
*Note add the sour cream just before serving by the tablespoon per bowl.
This freezes better without the sour cream.
Serve in soup bowls, and sprinkle crumbled bacon on top.
this recipe needs more garlic than called for.
Note: I just stirred the crumbled bacon in with the whole batch.
Don't be shy with the garlic.
I used some turkey Stock in with this (excellent.)
Used 5 or 6 sweet onions
6-7 potatoes served as mashed.
I Didn't have vidalia onions so i used locally grown sweet onions instead.
I added a grated carrot for colour.
I think some brocolli florets might be nice as well

Contributor: Alan Boles



** Exported from Now You're Cooking! v5.64 **



--
And the beet goes on! (or under)
-me just a while ago

On Tue, 30 Dec 2003 01:11:10 -0800, Denise~*
wrote:



The soup cannot be very spicy, and it cannot have lumps.
His tummy just won't handle it.

Suggestions???


Mushrooms. A combination of fresh mushrooms sauteed with garlic and a
broth made by rehydrating dried porcini, for example. The whole thing
can be pureed in a blender after they are combined.

If you are going to put it all in a blender, you can keep the stems of
shiitakes. Also, crimini/portobello mushrooms gain flavor by sauteeing
long past where they drop liquid.

Your first attempt was a sound basic idea. You just have to learn how
your stove works. Lots of combinations of herbs and veggies in chicken
stock can make really nice soups. You have to taste for seasoning near
the end.

Leek and potato soup can be pureed completely. It can be made by
chopping up cleaned leeks, and onion, and potatoes and simmering in
water for about 20 minutes, then puree the whole.

You can go fancier from the saute the onion and leeks first; use
chicken stock instead of water; add one more vegetable; etc etc.

Celery root can be cooked and pureed with potatoes.

I have not mentioned salt. I always use some, but you know the
requirements in your case. Liberal use of herbs and garlic can cover a
lack of salt to some extent.

If you make soup 3 or 4 days in a row it will seem very easy.



Rodney Myrvaagnes J36 Gjo/a


MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism

"Denise~*" wrote in message
...

My husband had an emergency surgery 2 weeks ago (Meckel's
Diverticulitis), and he is not handling solids so well. The doc
suggested warm liquids.

I need some comforting, filling, and "blended" soup suggestions.

Today I heated up a quart of chicken broth with some carrots, onions,
celery and Tsp of dried parsley and set it to simmer. Came back &
half-hour later & decided I should have turned the simmer down.
I had a black bottomed pot with some nicely roasted veggies. I gently
scraped off the veggies, dumped them into another quart of warmed
chicken broth and puree'd it all. DH actually said it was good, and
he is not one to tell me what I want to hear.

I'm glad I did well, but I would like to know if there is anything I
can do to spruce this up a little. I'm pretty good at following a
recipe, and sometimes good at improvising, but I really don't have a
knack for spices and/or how much to use.

The soup cannot be very spicy, and it cannot have lumps.
His tummy just won't handle it.

Suggestions???


Denise, Brian & Wyatt (May 31, 02)


Beef Tea

This is really an invalid soup and is incredibly restorative. If you don't
like red meat, it can be made with chicken. 1 pound piece beef, trimmed of
all fat and deeply sliced and scored. Place in the top of a double boiler.
Cover the meat with cold water to a depth of 1/2-inch. Cover the pot and
place over about an inch of water in the bottom of the double boiler.
Bring all to a boil and simmer gently for several hours, being careful that
the bottom does not boil dry. The resulting broth will be quite strong. If
you don't like the solids floating in it, strain it through a cheesecloth.
Season and serve in a cup with plain toast. If more flavor is wanted, a
small onion can be grated into the broth and brought to a boil.


Dimitri

In article , Denise~* wrote:

Today I heated up a quart of chicken broth with some carrots, onions,
celery and Tsp of dried parsley and set it to simmer. Came back &
half-hour later & decided I should have turned the simmer down.
I had a black bottomed pot with some nicely roasted veggies. I gently
scraped off the veggies, dumped them into another quart of warmed
chicken broth and puree'd it all. DH actually said it was good, and
he is not one to tell me what I want to hear.

Suggestions???

Crockpot.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Hey, I think this is what I was looking for. Thanks!

On Tue, 30 Dec 2003 12:18:12 GMT, " ~ rob ~"
wrote:

Hi D,

Had similar surgery myself...

Into your recipe, throw in some spuds, lentils, a bit of barley, broccoli,
corn, cauliflower, garlic...

Add a small shot of Worcestershire, a pinch of cumin and/or rosemary, thyme
or marjoram or coriander; and/or a shot of soy sauce, and/or a cube of Oxo.

The thing with spices and herbs is to use just the smallest amount a first,
keeping track of your blends, then increase as your tastes develop.

Also good to use just one spice/herb at a time, to get to understand each
one.

For easier digestion, strain soup after blending/whizzing with hand blender,
then reheat with a bit of corn starch to give it body.

What is really good, and good for one such as your hubby, is to stir room
temp plain yogurt into the serving bowl just before serving.

For treats, add a dab of butter and a bit of grated cheese...maybe with a
dusting of very fine fresh ground pepper.

The baby food idea is most excellent, particularly the fruits. I have found
the veggies and meats to be horrible tasting!

A bit of well-chewed rye krisp is good, stay away from seeds of all kinds,
particularly tomatoes, cukes, kiwi etc.

-bg-

www.thelittlecanadaheadphoneband.ca



Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Okkie! Very good. this is also helpful.


On Tue, 30 Dec 2003 16:18:37 GMT, "Peter Aitken"
wrote:


You are on the right track - here are some ideas for variety:

- Use beef or vegetable stock.
- Vary the veggies: mushrooms, parsnips, potatoes, rice, tomatoes, spinach,
etc.
- Add a small dash of hot sauce. This can "liven up" a soup without actually
making it spicy.
- Other seasoning ideas: paprika, curry powder, Old Bay.


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Thanks Cindy!

I asked Bri about a pumpkin or squash soup. Iv'e got loads of frozen
pumpkin in the freezer. He didn't seem interested. Maybe I'll just
add a little as a vegetable amongst others.

On Tue, 30 Dec 2003 16:40:16 GMT, Cindy Fuller
wrote:

Denise,

Sorry to hear about Brian's surgery. We had a nice vegetarian soup at
Christmas dinner, made with butternut squash and pears. You could also
add cooked dried beans in small amounts to your pureed soup. Don't add
too much at first, since his innards may not deal with the fiber well.
As he feels better, you can back off on the extent of pureeing until
he's back eating more-or-less solid food.

Hope he's feeling better soon!
Cindy

--
C.J. Fuller

Delete the obvious to email me


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

On 30 Dec 2003 10:24:26 -0800, (Erica) wrote:

Denise~* wrote in message . ..

I need some comforting, filling, and "blended" soup suggestions.

I like potato, fennel, and leek soup, or carrot dill, or curried
cauliflower and apple. I can provide more complete recipes, if you
would like.

Thanks! I'm pretty much looking for ingredient suggestions. An apple
sounds nice, as your other suggestions.

One of those hand-held blenders is great for pureed soups. It leaves a
few chunks, but it is well worth the convenience.

Yup. Thats what I used

Good luck!

--Erica


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

On Tue, 30 Dec 2003 19:41:23 -0500, Rodney Myrvaagnes
wrote:

Mushrooms. A combination of fresh mushrooms sauteed with garlic and a
broth made by rehydrating dried porcini, for example. The whole thing
can be pureed in a blender after they are combined.

If you are going to put it all in a blender, you can keep the stems of
shiitakes. Also, crimini/portobello mushrooms gain flavor by sauteeing
long past where they drop liquid.

Your first attempt was a sound basic idea. You just have to learn how
your stove works. Lots of combinations of herbs and veggies in chicken
stock can make really nice soups. You have to taste for seasoning near
the end.

Well, I suppose sitting at the computer in the basement didn't help
either. :-)

Leek and potato soup can be pureed completely. It can be made by
chopping up cleaned leeks, and onion, and potatoes and simmering in
water for about 20 minutes, then puree the whole.

You can go fancier from the saute the onion and leeks first; use
chicken stock instead of water; add one more vegetable; etc etc.

Celery root can be cooked and pureed with potatoes.

I have not mentioned salt. I always use some, but you know the
requirements in your case. Liberal use of herbs and garlic can cover a
lack of salt to some extent.

Yep. The chicken broth I bought is sodium free. I of course added
some.

Thanks!

If you make soup 3 or 4 days in a row it will seem very easy.



Rodney Myrvaagnes J36 Gjo/a


MOM CASTS TOT IN CEMENT

Most experts voice cautious optimism


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?

Thanks everybody for all the nice suggestions.

I failed to mention that DH is lactose intolerant. Makes cooking for
him a bit difficult, but I can substitute where possible.

Thanks again!


Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?