Soup suggestion request

Okkie! Very good. this is also helpful.

Peter Aitken said:

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.

Cindy Fuller said:

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

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Denise, Brian & Wyatt (May 31, 02)

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

(Erica) said:

Denise~* <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

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?

Rodney Myrvaagnes said:

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. :-)

Quoted message said:

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 there: 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!

Quoted message said:

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?