broths and soups for liquid diet
While recovering from some up-coming surgery, I will be on a clear liquid diet for a few days then a liquid diet for a few weeks.
Is there a broth, bullion or stock that would taste ok on it's own? Canned, boxed, powdered -- anything fast & easy. (I read a lot of reviews, but none sounded great as a stand-alone.)
Also, if anyone can recommend recipes or cookbooks for pureed soups, that would be great. Especially cold soups, since it's beginning to get warm.
My current favourite soup book is Love Soup. Filled with seasonal fare!
This has been my favourite from the cookbook so far:
Green Soup with Ginger (I preferred it before it was pureed, but it works pureed as well)
Here are some of my other favourite pureed soups:
Brazililan Black Bean Soup
Spinach Orange Yam Soup
Carrot and Roasted Red Pepper Soup
Red Lentil Soup with Lemon
I know you said fast and easy, but shrimp stock cooks up in about 10 minutes and might be good as a change of pace. Saute shrimp shells in a little oil, s & peppercorns, any herb that you like for about 5 minutes. Barely cover with water and simmer 7-10 minutes. Strain. Make it strong for sipping alone. It's a lovely light pink color.
Also, you can make tomato water which has a lovely tomato taste even though it's totally clear. Whirl some tomatoes in a blender or processor. Pour into several layers of dampened cheesecloth set in a strainer over a bowl. Let it drip without pressing on the solids. Save the solids in the freezer for when you can make pureed soups.
Also, ginger tea is tasty for something different as well. Slice up some fresh ginger root, simmer in water for 5-10 minutes. Strain, add sweetener and/or lemon juice. Good hot or iced.
Mother's Broth. Great story in "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" about Lynne Rossetto Kasper preparing this and feeding it to her mother when she was sick.
This is one of several books I consulted a few years back to help me settle on a way to make chicken stock. I ended up using Edna Lewis's method from "The Gift of Southern Cooking." I buy 2 or 3 chickens, set the breasts aside for another use as they won't contribute much flavor to stock, then cut into pieces as usual. Then attack the pieces with a cleaver. Chop the wings into tiny bits, crack open the ball & socket joints, and make sure no piece is bigger than about 2 inches. My kitchen looks like a crime scene and I wipe up with Lysol wipes. Simmer with vegetables and about a quart of good water for each chicken. The stock is rich and delicious and sets up like gelatin in the fridge.