Any tips for good soups?

Question

I just had jaw surgery and can only 'eat' liquid food at the moment which is a bit boring, mainly because I am quite uninventive with my meals - any suggestions or perhaps any links to good websites?
Thanks!

Oh woaw thanks for all the quick answers! And yes I was hoping for ones to make myself (one thing to keep me occupied :)!)

Answer 1

Mulligatawny Soup
Serves 4
INGREDIENTS

50g/2oz/4tbsp butter or 60ml/4tbsp oil
2 large chicken joints (about 350g/12oz each)
1 onion chopped
1 carrot chopped
1 small turnip chopped
15ml/1tbsp curry powder to taste
4 cloves
6 black peppercorns lightly crushed
50g/2oz/¼ cup lentils
900ml/1½ pint/3.75 cups chicken stock
40g/1½oz/¼ cup sultanas/golden raisins
salt and fresh ground black pepper

Melt butter or heat the oil in a large pan, brown the chicken over a brisk heat. Transfer chicken to a plate and set aside.

Add onion carrot and turnip to the pan and cook, stirring occasionally until lightly coloured. Stir in cloves curry powder and peppercorns and cook for 1 to 2 minutes, then add lentils

Pour stock into pan, bring to the boil, add sultanas, chicken and juices from the plate. Cobver and simmer gently for 1¼ hours.

Remove chicken from pan and discard skin and bones. Chop the flesh, return to soup and reheat. Serve piping hot




Lentil Soup with Rosemary
Serves 4

INGREDIENTS

225g/8oz/1 cup dried green or brown lentils.
45ml/3tbsp virgim olive oil.
3 rashers rindless baco diced.
1 onion finely chopped.
2 sticks celery finely chopped.
2 carrots finely chopped.
2 sprigs rosemary finely chopped.
2 bay leaves.
400g/4oz plum tomatoes.
1.75liters/3 pints/7½ cups vegetable stock.
Salt and freshly ground black pepper.

Place lentils in a bowland cover with cold water. Leave to soak for at least 2 hours. Rinse and drain well.

Heat the oil in a large pan. Add bacon and cook for 3 minutes, stir in onion cook for 5 minutes until softened. Stir in celery, carrots, rosemary, bay leaves, and lentils. Toss over the heat for 1 minute till coated in oil.

Tip in tomatoes and stock, bring to boil, lower the heat, half cover pan and simmer about 1 hour till lentils are tender.

Remove bay leaves, add salt and pepper to taste, serve with garnish of bay leaves and rosemary.





Carrot and Coriander Soup
Serves 4

INGREDIENTS

50g/2oz/4tbsp butter.
3 leeks sliced.
450g/1lb sliced carrots.
1.5ml/1tbsp ground coriander.
1.2litres/2pints/5 cups chicken stock.
150ml/¼pint Greek yoghurt.
salt and fresh ground black pepper.
30-45ml/2-3 tbsp chopped coriander to garnish.

Melt butter in a large pan. Add leeks and carrots and stir well. Cover and cook for 10 minutes, until vegetables are beginning to soften.

Stir in the ground coriander and cook for about 1 minute. Stir in the stock and add seasoning to taste. Bring to the boil, cover and simmer for about 20 minutes until leek and carrots are tender.

Leave to cool slightly then puree until smooth. Return to the pan and add 30ml/ 2tbsp yoghurt, taste and adjust seasoning. Reheat gently but do not boil.

Ladle soup into bowls and put a spoon of yoghurt in centre of each, scatter chopped coriander over and serve.

Answer 2

These ones I have tried they turn out pretty well.
Lentil Soup.
I cup of orange lentils
I small onion
2 clove of garlic
2 tomatoes
seasoning
Put all the ingredients in a saucepan on the stove in either water/stock, boil until the lentils are soft, pop in the blender, and return to the heat, season, if it's too thick you can add some water/stock to it to thin it out.Serve with a squeeze of lemon.

Cream of Chicken and Veg

Some left over chicken scraps
1 table spoon of butter
1 table spoon of flour
chicken stock
Mixed veg
1 cardamon pod
quarter of a teaspoon of ground mastic
seasoning
Melt the butter, add the flour to make a roux, slowly add the stock, then the veg and cut up chicken scraps, add cardamon and mastic,season and let it boil up.

Sweet Tomato Soup
I tin of tomatoes
stock
seasoning
1 small onion
2 cloves of garlic

Lightly fry the onion, when just soft add the crushed garlic, and tomatoes, fry around then add the stock and seasoning. Boil up and then blend in the blender, bring back to the boil.Can be served with a little sour cream but great as it is.

Feel better soon.

Answer 3

I'll share with you what my Chinese family cooks regularly. The soup we cook is not the creamy Western type, it's watery and clear.

Congee or porridge would make a satisfactory liquid diet. It's actually just boiled rice with too much water so it turns soft and soup-like, you just need to put meat/ poultry/ fish to sweeten the plain dish and some vegetables like carrot and tomatoes. Sometimes I add enokitake (Japanese golden mushrooms) to my porridge or some other types of mushrooms like straw mushrooms or whole choice mushrooms if the enokitake are not available.

Soups, well, be adventurous. There's the borscht and "stone soup"- both recipes differ from country to country (of course, when you cook the stone soup, skip the stone). And there's also this soup my grandma makes - I don't know the name - you boil them in this order: water, meat (beef or chicken or pork), tomatoes + carrots, red onions, potatoes. Of course, put salt and pepper to taste and cut the ingredients to the right size.

There's also the "baby spinach" (the small spinach, not the bitter normal sized ones) soup - they can be boiled with tiny anchovies (wash them and cut the head off). Or if you like spicy food (but I'm thinking maybe your doctor said no spicy food for you), look for Tom Yam recipes, the clear Tom Yam would be a better choice than the red Tom Yam soup.

Answer 4

Corn chowder is good, potato soup, tomato soup. If you do not already own one, buy an immersion blender. I use mine to make my soups really smooth, but also to make smoothies. Recipezaar is a great place to find soup recipes (any recipes).
Here is my recipe for a quick corn chowder that is tasty and filling:
2 cans diced RoTel
11 oz can Mexicorn
14 3/4 oz can creamed corn
1 lb process cheese, cubed
14 1/2 oz can low sodium chicken broth
Stir together all canned ingredients, bring to boil. Add cubes of cheese and stir until melted. Let soup simmer for 5 minutes.

Answer 5

Carrot and Orange Soup

(Sounds wierd but is really rather nice.)

Grated Carrot,
Onion
Garlic
Celery
Salt and Pepper, mixed herbs, Vegetable stock or chicken stock.
Orange juice and grated rind.

Bung the whole lot in a large saucepan and bring to boil then simmer until veg quite soft.

Cool slightly and then whiz in food processor and blender until required consistency. Add a little cream if you wish it creamy.

Good luck in your recovery and I hope it is not too long before you are able to eat solid food again.

Incidentally, you can make any kind of soup combinations out of practically anything - including fruit. Just whiz it down to liquidize.
Orange juice

Answer 6

Well, there really no fun way to do this. I assume your jaw is wired shut. When I broke my jaw I was at the Doctor and there was another guy there. He was having his jaw re-broke as it had not healed correct. I ask him; "How do we eat"? He said; "A blender will be your best friend, just blend what ever you like with some milk to thin it". Well, it no fun, but, for the next 6 weeks I became very good at making "Food Shakes". Ham and Beans was a favorite, as it pretty good blended with milk. I also had something like Ensure, Chocolate was best. Ice Cream was great. I was lucky as I had few teeth missing and it gave me a hole that was great and I made a little Tooth Brush that was a God-Send. You may want to get a Water-Pic or what ever they called. It not going to be fun, but, you can survive.

Answer 7

If you're making chicken soup or stock, try to get a hen. It tastes so much better than a fryer or roaster.

If you're cooking bones for a beef or other stock, roast them first for a little while.

Good broth makes good soup.

Find a recipe for garlic soup.

As my mother always said, "Start with less water and salt. You can always add water or salt. It's harder to take them away."

If you can find it in an old bookstore or on amazon or something like that, get the cookbook "Cold Spaghetti at Midnight: Feel-good foods to nurse your cold, soothe your aches, ward off disease--and even ease the pain of a broken heart," by Maggie Waldron. 1992.

Feel better.

Answer 8

Homemade Chkn Noodle Soup
-one whole chicken
-3 cans cream of chicken soup
-3 chicken boullon cubes
-egg noodles
*boil the chicken until the meat falls off (or easily pulls off)
*separate the meat from the broth
*add the boullon cubes and soup to the broth
*once boiling, add noodles
*cook till done...
*Season to taste...enjoy!

Answer 9

2 issues I continuously continuously do as quickly as I make inventory, truly fowl inventory is i purchase fowl feet (do no longer scoff now....) and that i roast them in my oven for a sturdy long even as, upload my mirepoix then roast lower back then I deglaze the pan and tension out the solids and then I upload my water and simmer and cut back. in case you purely have the carcasses roast all of them collectively in a pan. only tossing that into the water is going to make some especially bland inventory. the reason i take advantage of the fowl feet besides is there is gelatin interior the feet that produce an truly rich and flavorful inventory. the bones from those a million/2 starved chickens had all style sucked out the 2nd they have been born.

Answer 10

Did you want to make them yourself? Or buy them already made?
Vons has some very good, ready made soups now. Their Tomato Bisque (called Select) and Potato are excellent.

Look also at the organic juices, some of them have multiple fruits plus vegetables in them. They are a good meal.

Answer 11

If you mix Cambells Chicken Noodle Soup, with Tomato Soup It Tastes really good.