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No Soup For You!

June 25 2012 at 4:00 PM

Anny  (Login AnnyBoo)
Angels

So actually soup for Bobby. He is on a very strict diet AND he is having oral surgery on July 3. Likely he will only be able to eat soup.

He can have some approved sauces, 4 oz of meat twice a day, chicken/beef stock, tons of kinds of vegetables but no rice no potatoes no beans no pasta.

I found a Vegetable Chicken recipe that I think will work. Kind of worried about the chewiness of some veggies though?

It's hard to make soup without pasta or rice or something starchy that kind of brings it all together.

Suggestions?





 
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PearlGurl
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Angels

Re: No Soup For You!

June 25 2012, 4:06 PM 

Can he eat pumpkin, butternut squash or sweet potatoes? I know you said 'no potatoes', but sweet potato is in a different camp because it is higher fiber, low glycemic index.

 
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Anny
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Angels

Re: No Soup For You!

June 25 2012, 4:10 PM 

None of those! So difficult.

ETA: But he can have eggplant and tofu. For protein he is allowed fish, chicken, turkey.






    
This message has been edited by AnnyBoo on Jun 25, 2012 4:13 PM


 
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PearlGurl
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Angels

Re: No Soup For You!

June 25 2012, 4:13 PM 

coconut milk?
pureed cauliflower?

 
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Anny
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Angels

Re: No Soup For You!

June 25 2012, 4:14 PM 

Yes to the Cauliflower. No to the coconut milk. He has to drink this milk called Hood milk.





 
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PearlGurl
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Angels

Re: No Soup For You!

June 25 2012, 4:17 PM 

I would go with broth, whatever veggies are allowed and stick an immersion blender in it.

 
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Anny
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Angels

Re: No Soup For You!

June 25 2012, 4:18 PM 

What is all this talk about an immersion blender? I am off to Google.

ETA: I have an immersion blender! I just didn't know that's what it is called. I call it the milkshake blender.






    
This message has been edited by AnnyBoo on Jun 25, 2012 4:19 PM


 
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PearlGurl
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Angels

Re: No Soup For You!

June 25 2012, 4:23 PM 

Ooh, and chilled cucumber soup. That would probably be tasty and soothing.

 
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Funk
(Login Funkenstien)
Devils

Re: No Soup For You!

June 25 2012, 4:24 PM 

Gaspacho soup! Squid, cough up that recipe, I have no idea what good gaspacho soup is supposed to taste like.

Also, tomato soup. I've heard pureed cauliflower actually makes a decent thickener. Can he have soups with flour as a thickener?

I make a wicked chicken, mushroom, carrot onion, garlic and potato soup. When I left out the potatoes (forgot the buy them) it still turned out good. Would boiled carrots be too hard?


 
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Anny
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Angels

Re: No Soup For You!

June 25 2012, 4:27 PM 

RECIPES! I need recipes from you both, Funk and PG. These are great ideas!

Remember... I am not experienced with vegetables so I have to have recipes.

ETA: No flour for thickener, but I like the cauliflower idea a LOT.






    
This message has been edited by AnnyBoo on Jun 25, 2012 4:27 PM


 
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Squid Boy
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Devils

Re: No Soup For You!

June 25 2012, 4:35 PM 

Cream of Broccoli!

Here's a gazpacho recipe.... I've never made this one though. I haven't made it in a long time.


Spicy Gazpacho with Chipotle Chiles and Lime

Serves 8-10. Published February 1, 2005.


Why this recipe works:


For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.



This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their own bowls with more of the same diced vegetables that are in the soup. If that appeals to you, cut some extra vegetables while you prepare those called for in the recipe. Additional garnish possibilities include croutons, chopped black olives, chopped hard-cooked eggs, and finely diced avocado.




Ingredients
3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice
2 1/2tablespoons minced chipotle chiles in adobo
1/4cup minced fresh cilantro leaves
6tablespoons lime juice
2teaspoons grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving

Instructions

1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.


2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).



Getting the Gazpacho Texture Right


*Hand-Chopped: Hand-chopping retains vibrant color and firm texture.
*Over-Processed: Overpulsing creates uneven, pulpy vegetable bits.
* Blended: Too much time in the blender yields tomato slush.

 
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PearlGurl
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Angels

Re: No Soup For You!

June 25 2012, 4:35 PM 

Just noticed your edit about eggplant. That makes an excellent thickener if you puree it. Cook it with onions in a broth, puree, add little cubes of tofu or chicken.

 
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Funk
(Login Funkenstien)
Devils

Re: No Soup For You!

June 25 2012, 4:48 PM 

I dont really use a recipe for my chicken soup, but this recipe from Saveur is actually pretty close to what I do:

Some recipes for this dish use stewing chickens, but we like to use chicken thighs, which are moist and easier to serve.
4 tbsp. butter
4 lbs. boneless, skinless chicken thighs
4 ribs celery, sliced
4 carrots, peeled, trimmed, and sliced
1 small yellow onion, peeled and sliced
2 tbsp. tarragon vinegar
1 tsp. fines herbes (a blend of parsley,
chervil, tarragon and chives)
1 bay leaf
Salt and freshly ground black pepper
1. Melt butter in a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Working in batches to avoid crowding the pot, add chicken and cook until well browned, 68 minutes per side. Transfer chicken to a large plate and set aside.
2. Meanwhile, bring 4 cups water to a boil in a small pot over high heat. Reduce heat to low to keep water hot.
3. Add celery, carrots, onions, vinegar, fines herbes, and bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes.
4. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf

Heres another one that I found that I now want to try:

http://southernfood.about.com/od/chicken-easy/r/Hunters-Chicken.htm

This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with baked or roasted potatoes or noodles. I used chicken leg quarters, bit feel free to use bone-in chicken breasts or a cut-up chicken in this recipe, adjusting time as needed. Add a tossed salad or Caesar salad to make this a hearty, complete meal.
Yield: Serves 4
Ingredients:
4 chicken leg quarters, about 3 pounds
salt and pepper
dried leaf thyme
1/4 cup extra virgin olive oil or canola
1/4 cup chopped onion
8 ounces sliced mushrooms
1 clove garlic, minced
1/3 cup dry white wine
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
3 tablespoons finely chopped fresh parsley
Preparation:
Wash chicken and pat dry. Sprinkle with salt, pepper, and thyme.
Heat the oil in a large skillet. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Saute, stirring, until mushrooms are tender. Add the garlic and saute for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender. Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer. Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.
Hunter's chicken recipe serves 4.



 
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Anny
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Angels

Re: No Soup For You!

June 25 2012, 5:02 PM 

Thanks Funk, PG, and Squid! You have given me a LOT to work with. Much appreciated!

"nonreactive bowl" - I had to look that up. I was picturing a RE-active bowl as a bowl with a teenage-angst expression.





 
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Squid Boy
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Devils

Re: No Soup For You!

June 25 2012, 6:33 PM 

My copper bowls are very reactive. I've eaten a fair amount of tarnish in my day after tossing salads in those bowls.


 
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Bider Spite
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Devils

Re: No Soup For You!

June 26 2012, 2:39 PM 

Anny can I ask what kind of oral surgery Bobby is getting? I ask because I was in a car accident a few years ago and it f-ed up my teeth. They have been continually getting worse and I have been avoiding it due mainly to the cost and pain-in-the assness of it.

"Ta Friggin da"




 
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Anny
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Angels

Re: No Soup For You!

June 26 2012, 2:59 PM 

He is having his Tori Mandibularis shaved down. It is bone growth that forms in the bottom of the mouth. I think it is absolutely unnecessary and stupid because there is no good reason to have the procedure done. Many MANY people don't ever do anything about it. His dentist is a quack IMO.

Here's more on the deal - beware if you are eating lunch or squeamishhttp://www.exodontia.info/Exostoses-Osteomata.html






    
This message has been edited by AnnyBoo on Jun 26, 2012 3:08 PM


 
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Arwen
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Angels

Re: No Soup For You!

June 26 2012, 3:07 PM 

I thought "He is having his Tori Mandibularis shaved down" was code for his family jewels being shaved LOL

 
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Anny
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Angels

Re: No Soup For You!

June 26 2012, 3:09 PM 

I think that would make the pictures off limits for more than just the squeamish!





 
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PearlGurl
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Angels

Re: No Soup For You!

June 26 2012, 3:28 PM 

Seriously? I have those and it makes it more painful and awkward to get X-rays, but having them removed is completely on my no-fly list unless my dentist came up with a really, really good reason. She's never even suggested it.

He might have problems with acidic or spicy food. You might hold off on making a big batch of gazpacho until he's tried a bite or two of salsa.

 
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