The cream soups are best for coating his stomach %26amp; you can just keep trying different additions, like mushrooms, different kinds of potatoes, brocli %26amp; cauliflour etc.? Good Luck!What are some good and filling soup recipes?
I have found that Progresso soups are so much better that typical canned soups and they are not very expensive and come in so many varieties!! Try serving him one without telling him and if he likes it, continue to get different ones and keep track of the ones he likes!
Check this out:
http://allrecipes.com/recipes/soups-stew鈥?/a>
Enjoy!
Hear is a recipe that I found that looks pretty good http://www.fabulousfoods.com/recipes/sou鈥?/a> Enjoy! I hope your grandfather gets better.
Sorry about your Grandpa's tummy...
';Egg Drop Soup'; - 4 servings
5 cups chicken broth
1/2 teaspoon sugar
1 egg; lightly beaten
1/3 cup sliced fresh spinach
2 green onions; sliced
In large saucepan, bring the broth and sugar to a boil over medium heat. Reduce heat to low; drizzle beaten egg into hot broth. Remove from heat; stir in spinach and onions.
(If that won't be easy for him to eat, maybe you can run it through the blender...)
Alternative COLD soups:
';Gazpacho'; - 8 appetizer servings
1 1/2 cups tomato juice
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teapoon red pepper sauce (maybe not?!)
2 tomatoes; chopped
Accompaniments (about 1/2 cup each chopped cucumber,
green pepper and onion, and 1 cup seasoned croutons)
Place all ingredients except Accompaniments in blender container. Cover and blend on medium speed until smooth. Cover and refrigerate at least 4 hours. Serve with Accompaniments (maybe for YOU).
';Guacamole Soup'; - 8 appetizer servings
2 medium avocados
1 1/2 cups water
1 cup milk
2 tablespoons lemon juice
2 teaspoons seasoned salt
Dash of red pepper sauce
1 medium tomato; chopped
Cut avocados lengthwise into fourths; remove pits and peel. Place avocados, water and milk in blender container. Cover and blend until smooth. Stir in remaining ingredients. Refrigerate until chilled. Garnish each serving with lemon slices if desired.
(Maybe your Grandpa can handle ';Smoothies';? You could do a Google Search, and find something smooth with foods that he likes... )
This is a delightful and tasty vegetable soup recipe. It's full of healthy nutrients and low on fat - less than 1 gram of fat! You can easily make this vegetable soup recipe any time and for any meal.
Julienne Vegetable Soup Recipe
Cabbage - 50g (julienne)
Carrot - 1 (julienne)
Celery - 1 stalk (julienne)
Baby leek - 1 (julienne)
Vegetable soup stock - 3 cups
Bay leaf - 1
Cannellini bean - 1/2 cup
Tiny soup pasta - 1/2 cup (stars, bows or shells)
Salt and black pepper
Cilantro - a few strands (to garnish)
*
Boil the vegetable soup stock with the bay leaf in a large pot. When boiling, add leek, celery, and carrots. Boil soup for 5 to 7 minutes.
*
Add in cabbage, beans and pastas. Stir, and boil the vegetable soup for 3 to 5 minutes until the veggies and pasta are soft.
*
Add salt, pepper for seasoning. Garnish with cilantro and serve.
Dill Gazpacho
A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.
INGREDIENTS
* 6 medium ripe tomatoes, finely chopped
* 2 cucumbers, peeled and finely chopped
* 1 onion, finely chopped
* 1 green bell pepper, finely chopped
* jalapeno pepper, seeded and minced
* 1 large lemon, juiced
* 1 tablespoon balsamic vinegar
* 2 teaspoons olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon ground black pepper
* 1/4 cup chopped fresh dill
DIRECTIONS
1. In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
2. In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.
Cabbage Soup Recipe
1 head cabbage
6 green onions
2 green peppers
1 can diced tomatoes
1 bunch celery
1 pack Lipton onion soup mix (using self made vegetable broth tastes better)
* Cut the vegetables into bite size pieces.
* You can salute the vegetables a little in a frying pan first. Add a little salt and pepper for flavor if you want.
* Mix everything in a large pot, and add enough water to cover everything.
* Bring to a boil, then turn the heat down, and simmer until the veggies are soft.
Cabbage contains many nutrients, and is healthy for the body, and hence the cabbage soup recipe will do you good if you serve it once awhile with other varieties of foods.
Andalusian Gazpacho
This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months
INGREDIENTS
* 1 cucumber, peeled and diced
* 1 green bell pepper, diced
* 5 green onions, chopped
* 2 cloves garlic, minced
* 3 tomatoes, diced
* 2 stalks celery, diced
* 2 1/2 cups cooked navy beans, rinsed and drained
* 2 tablespoons olive oil
* 6 tablespoons red wine vinegar
* 1 (46 fluid ounce) can tomato juice
* 1 teaspoon ground cumin
* 1 tablespoon minced fresh parsley
* 1 tablespoon minced fresh basil
* 1/2 tablespoon minced fresh oregano
* 1/4 teaspoon salt
DIRECTIONS
In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.
So sorry about your Grandpa's tummy.
How about:
Williams-Sonoma
http://www.williams-sonoma.com/srch/reci鈥?/a>
Gingered Carrot Soup
http://www.williams-sonoma.com/recipe/re鈥?/a>
Stracciatella Florentine
http://www.aeb.org/Recipes/AppetizersSna鈥?/a>
Tomato Bisque %26amp; Cheese Toasts
Serving Size : 2
For the bisque:
2 Tbs. olive oil
1 small onion, diced
1 clove garlic, minced
3 hearty sprigs fresh thyme
1 can (28 oz.) crushed tomatoes in pur茅e
1-1/2 cups low-salt chicken broth
3 Tbs. honey
1-1/2 tsp. coarse salt; more to taste
1/4 tsp. finely ground black pepper; more to taste
1/3 cup heavy cream
2 Tbs. chopped fresh flat-leaf parsley (optional)
In a medium pot, heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 min. Add the garlic and thyme; stir until fragrant, about 1 min. Add the tomatoes, broth, honey, salt, and pepper. Bring to a boil over high heat.
Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 min. Using a stand or immersion blender, pur茅e about half the soup; it will be still be chunky and thick. Return it to the pot and stir in the cream. Heat gently and adjust the seasonings. Ladle into bowls, sprinkle with the parsley if using, and serve immediately.
For the toasts:
4 slices country bread, about 1/2 inch thick
1 Tbs. Dijon mustard
4 to 6 slices Gruy猫re
1 Tbs. grated Parmesan
Arrange an oven rack to the highest rung and heat the broiler on high. Line a baking sheet with foil. Put the bread on the foil and toast each side until golden brown. Spread the mustard evenly on one side of each toast, cover with the Gruy猫re, and sprinkle with the Parmesan. Slide the toasts back under the broiler and cook until bubbling and lightly browned on top, about 2 min. Cut each toast in half and serve immediately with the soup.
Broccoli-Rice Soup
Serving Size : 7
1 tablespoon olive oil
1 cup chopped onion
5 cups no-salt-added chicken broth
1 cup peeled chopped tomato
1/2 cup long-grain rice -- uncooked
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 cups chopped fresh broccoli flowerets
7 teaspoons grated Parmesan cheese
Heat oil in a saucepan over medium-low heat. Add onion; cover and cook 10 minutes or until tender. Add broth and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add broccoli; cover and cook 7 minutes or until rice and broccoli are tender.
NOTES : To serve, ladle into individual bowls, and sprinkle with cheese.
Source: ';Cooking Light';
----------
Cream of Portabella Soup...Without the Cream
http://www.recipesecrets.net/dailydish/r鈥?/a>
Various Asparagus Soup recipes
http://soupsandchowders.com/asparagussou鈥?/a>
Mmmm...I love soup. If you like Pasta Fagioli from the Olive Garden, there's a great copycat recipe on this website:
http://www.topsecretrecipes.com/home.asp
You can always leave out the meat. Hope your grandfather is feeling better!
Split Pea and Lentil soups are very filling and hearty. Fry some onion, add about a cup of either peas or lentils, and about three cups of chicken stock or water. (If you use water add salt to taste.) Season with thyme, or a dash of curry (fry this with the onions), or basil. This is particulary good with a spoonful of sour cream on top.
Squash soup is another favorite of mine - again, start with the fried onions, then add about two cups of diced squash (butternut, acorn, or hubbard work best.) add three cups of stock or water and season with rosemary, or oregano, or tarragon. You can add a little orange juice to this one too, or a spoonful of maple syrup.
For any vegetable soup, use these proportions: 1 small onion, diced and fried in a little butter. two cups of vegetables (carrot, brocolli, asaragus, cauliflower, celery, zucchini, green beans or any combination), two cups of salted water or stock, 1 tsp. herbs (basil, oregano, rosemary, thyme, tarragon, or curry). Cook until tender and blend, salt and pepper to taste, and enjoy. They all freeze well too! For extra protein, add a cup of milk or cream and perhaps some grated cheese.
Bon Appetit!
My grandmother, years ago, showed me how to make rivel soup. I always put them in potato soup, but you can probably put them in other soups, like barley, oyster stew etc. All's the rivels are is flour and egg mixed until it's thick. Just spoon them in your soup a little before it's done, it doesn't take them long to cook. Very filling. I also put hot dogs in potato soup. My kids loved that when they were little. You can probably even put rivels in veggie soup. Be creative!! Sorry, I forgot about the meat... Put milk in your tomato soup instead of water...
Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream
For the pepper soup:
3 tablespoons finely chopped shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon unsalted butter
6 yellow bell peppers, roasted and chopped coarse
1 1/2 cups low-salt chicken broth, plus additional to thin the soup
1/4 cup heavy cream
Fresh lemon juice
Salt and pepper
For the tomato soup:
3 pounds plum tomatoes, quartered lengthwise
3 unpeeled large garlic leaves
3 tablespoons finely chopped shallot
1/2 teaspoon dried oregano, crumbled
1 teaspoon unsalted butter
1 1/2 cups low-salt chicken broth plus additional to thin the soup
1/4 cup heavy cream
Fresh lemon juice, to taste
Salt and pepper
For the cream:
3 serrano chiles or jalapenos, seeded and chopped fine
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/2 cup creme fraiche or sour cream
To roast the peppers:
Using a long-handled fork, char the peppers over an open flame, turning them for 2 to 3 minutes, or until the skins are blackened. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
Make the pepper soup: In a heavy saucepan cook the shallot, thyme, salt, and pepper, to taste, in the butter over moderately low heat, stirring until the shallot is soft. Add the bell peppers and 1 1/2 cups of the broth and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the pan. Then whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, salt, and pepper, to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup: Spread the tomatoes, skin side down, in 1 layer in 2 foil-lined jellyroll pans. Add the garlic to one of the pans and bake the tomatoes and garlic in a preheated oven at 350 degrees F for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot and oregano, and salt and pepper, to taste, in the butter over moderately low heat, stirring until the shallot is soft. Add the tomatoes, garlic (skins discarded) and 1 1/2 cups of the broth and simmer the mixture, covered for 15 minutes. In a blender puree the soup in batches until it is very smooth, forcing it as it is pureed through a fine sieve set over the pan. Whisk in the cream, the additional broth, if necessary, the lemon juice and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the serrano cream: In a blender blend together the chiles, garlic paste, and creme fraiche, until the mixture is combined well. Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and then reheated.
Asparagus Soup
3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
Tomato and Spinach Soup
2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan
1 large shallot, finely chopped
2 cloves garlic, chopped
1 (28-ounce) can diced tomatoes in juice, drained
1 can crushed tomatoes, 28 ounces
2 cups good quality vegetable stock, available on soup aisle
1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife
Salt and pepper to your taste
Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saut茅 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
Black Bean Soup
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Put into a large heavy pot and place it over medium heat. onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.
For more healthy Soup ideas go to:
http://web.foodnetwork.com/food/web/cach鈥?/a>
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