ISO delicious, easy-to-make, high calorie soups for a person who's ill
A friend, who's not really much of a cook, is caring for a relative who's very ill. He's looking for delicious, high calorie, and easy to make soups.
I got some great ideas over at the CI board, but I'd love to hear more. Thanks in advance.
This is easy as can be, fattening and so delicious. Put 6-8 marrow bones in a large soup pot. Add a bag of lentils, 2 carrots, coarsely chopped, 2 celery stalks, coarsely chopped and 1 whole onion, coarsely chopped. Cover with water. Bring to a boil then simmer for about 3 hours. Add salt and pepper to taste. I's even better the next day. The marrow just "melts" into the soup. Hope your friend's relative is feeling better.
I love butternut squash bisque (or bisque of any kind actually) because of the richness of the roasted squash & cream. Easy to make and this freezes well. Another suggestion is chicken & dumplings. I like to bake the entire thing starting with the chicken. Cool, remove bones & skin then add back to dutch oven with aromatics & stock for about 30 minutes. Mix up the dumpling dough, drop by spoonfuls into hot liquid. Cover and back in oven unitl dumplings are dry on top & floating. You basically don't have to stand over the pot.
One of my favorites to make at home is the copycat version of the Olive Garden's Zuppa Toscana. I use chicken sausage and not quite so much cream, but if you want all the calories, this page has the nutritional info listed as 890 calories per serving without the bacon bits.
Potato Leek soup with cream is fairly high calorie. Also remember you can add calories to foods as well, such as a bit of extra butter or cream in mashed potatoes, or more olive oil on pasta (if they are eating solids). Remember to not just add fat, but good fats and nutritious calories.
I hope they feel better soon-
You are a wonderful person to assist your friend like this. I've been there, and I know the person who's ailing greatly appreciates the help from both of you.
The Gourmet cookbook has a wonderful, impossible-to-mess-up chicken and rice soup that is probably the easiest and most nourishing you can make. You chop onion, carrots and celery, then place them in a 6-quart pot. Add one chicken, separated into pieces or quartered. Dump in a cup of brown rice and add about three quarts of water. Bring to a boil (I actually stop mine just before that point), take down to a simmer and cook for about an hour. Pull the chicken out and place in a strainer (which I place over the soup pot) till it's cooled enough to handle. Remove the skin and bones, shred the meat, and add it back into the soup. Season to taste and either cool to refrigerate, or serve as is. It's much better after sitting in the fridge at least overnight.
What makes this soup so caloric is that a lot of the fat renders out of the chicken skin, and it's impractical to skim it once it cools because all the rice and vegetables are intermingled. So have your friend warm it up, stir it well to incorporate the fat, and serve.
I think this is the recipe, but I don't think I'd go for the parsley myself.
some of my favorites:
French Onion with great croutons and lots of Gruyere, Emmantaler, and/or Jarlsberg
Cream of Tomato with Cheesy Croutons
Navy Bean with Ham (made with a flour roux)
Mushroom Beef Barley
Avocado Soup (and add some chorizo or sausage, top with some sour cream) http://abcnews.go.com/GMA/recipe?id=9...