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broths and soups for liquid diet

KansasKate Apr 15, 2011 08:31 AM

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.

MTIA!

  1. dave_c Apr 15, 2011 08:48 AM

    How liquidy or clear does the soup have to be? Consomme clear and chunk free or is something like pureed potato-leek soup or split pea soup okay?

    1 Reply
    1. re: dave_c
      k
      k_d Apr 15, 2011 06:31 PM

      A clear liquid is just that. You have to be able to see through it. No potatoes, no starchy stuff, no pea soup.

    2. h
      HunterJay Apr 15, 2011 09:01 AM

      Is there a broth, bullion or stock that would taste ok on it's own? - what about Miso?

      1 Reply
      1. re: HunterJay
        4
        4Snisl Apr 16, 2011 05:48 AM

        Second the miso soup.

      2. AreBe Apr 15, 2011 11:35 AM

        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.
        http://www.epicurious.com/recipes/foo...

        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.

        1. Woodfireguy Apr 16, 2011 05:42 AM

          Here's a hearty stock recipe that I use in everything. I lived on it once for a couple weeks myself.

          http://mediterraneancookout.blogspot....

          1. n
            nemo Apr 16, 2011 06:22 AM

            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.

            1. b
              blinknoodle Apr 16, 2011 01:58 PM

              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)
              http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html

              Here are some of my other favourite pureed soups:
              Brazililan Black Bean Soup
              http://tastespace.wordpress.com/2011/04/04/brazilian-black-bean-soup/

              Spinach Orange Yam Soup
              http://tastespace.wordpress.com/2011/01/15/spinach-orange-yam-soup/

              Carrot and Roasted Red Pepper Soup
              http://www.gettingintoyourpants.com/wordpress/?p=638

              Red Lentil Soup with Lemon
              http://www.nytimes.com/2008/01/09/din...

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