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Sep 5, 2007 10:32 AM

Help with pureed soup ideas

My husband had an unfortunate accident that resulted in a broken jaw that needs to stay wired for 6-8 weeks. He is a real food fiend and carnovore, so this is very hard. And he's hungry! We've mae lots of great smoothies with protein powder and I've been making soups, but I'm running out of ideas for good, savory soups that can easily be consumed through a straw. They must be smooth since particles get stuck in the wires. I made a yummy butternut squash soup and the Silver Palate's minted green pea and spinach. Any ideas on others would be appreciated.

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  1. Sorry to hear about your husband's accident. Come cool weather, I love a potato leek soup. I wilt the chopped leeks in butter and olive oil, salt and pepper. I use fresh thyme or sage usually. Then I cook all of it in chicken stock until the potatoes are soft then puree with an immersion blender. Season (once in a while I might finish with some fresh parmesean) or add additional stock as needed. Good luck!

    1 Reply
    1. re: pfarrell

      I lived off my mom's potato leek soup after having my wisdom teeth out. She pureed it and also strained it to get any extra pieces out of the way.

      Tomato soup is also a good one.

      Chowders are good, too. Corn chowder, clam chowder... you can cook it as normal, puree it, and then strain to make sure it's smooth. Then you'll get all the tasty flavors but he won't have to deal with bits and pieces (I guess you could scoop them into your bowl and enjoy them).

      Go through the baby food aisle and see if they've come up with some new flavor combinations!

    2. You can make a nice cream soup with any vegetable that you feel like. Saute chopped onions and some garlic. Add broth and your vegetable of choice and then simmer. Once the veggie is cooked, puree it. Add spices, cheeses, wine, etc. based on your preferences. I have enjoyed cauliflower (which loved curry powder with it), broccoli, spinach, mushroom (which should saute with the onions), and zucchini.

      4 Replies
      1. re: katecm

        I often make these kinds of pureed vegetable soups, particularly in (what passes for) winter here in southern California. My method is the same no matter what vegetable I use: peel a potato and slice it VERY thin. Peel an onion and slice it VERY thin. Put a couple of teaspoons of olive oil in a large, heavy pot (I use a dutch oven) over very low heat. Add the potato and onion and stir 'em up. Cover the potato and onion with a sheet of wax paper cut into a circle, then cover the pot. Let the potato and onion sweat for 15 - 20 minutes. Remove the wax paper and add chicken stock (I use the stuff in a box from Trader Joe's) and whatever vegetable you want to be the keynote flavor of the soup -- I especially like broccoli, cauliflower, and asparagus -- and bring it up to a boil. Let it simmer until everything is very soft. then puree it with an immersion blender. Add a little milk right at the end.

        1. re: ozhead

          Oh, the immersion blender is key. I don't understand why no one ever discusses them as a staple in any kitchen. To be able to make homemade soup in one pot in 30 minutes without breaking a sweat - or making a mess - is wonderful.

          1. re: katecm

            Amen! What a great tool it is. As if more proof were needed, here are two more words: homemade. mayonnaise.

          2. re: ozhead

            Totally agree with everything here, except I stopped worrying about slicing the onion so thin when I realized that it was getting pureed anyhow. Took me a while, though! I also don't use the wax paper, but that's my preference.

            You can also vary your aromatics (onion, garlic, celery, carrots, ginger) and use different herbs/spices. But it's basically the same method: saute aromatics in oil, add spices and "hard" herbs (e.g., thyme, rosemary), add stock and vegetables, even lentils or beans, cook till done, puree. Add soft herbs (basil, parsley, etc.) just before or after pureeing. Using this method, you can do loads of things:

            - carrot and coriander: use coriander seed as spice, add cilantro to end.
            - sweet potato and red lentil: use onion, garlic, ginger, coriander, cumin.
            - potato or potato leek: I sometimes like to add dill at the end
            - parsnip and pear: a little curry powder adds a nice flavor to this.

            You can get really inventive with these.

        2. If you make some split pea soup (no ham chunks) and let it cook awhile, it gets nice and creamy. I always use chicken broth instead of water.

          1. I make a pumpkin soup.. carmalize onions, carrots and celery and set aside, then slice your pumpkin into chunks and bake until soft.. puree in batches until smooth then puree the carrots etc with chicken soup and mix together...

            1. Beer cheese soup. Have you got the fatter straws like they use for boba drinks? If they fit in his poor mouth, they might give him a more pleasant mouth feel with less sucking required. Good luck.