Food Diaries: Soup Purees

Sunday, October 24, 2010

“Food, glorious food, we’re anxious to try it!”

The stanza is from a scene performed in the musical Oliver, a story about an orphan, Oliver Twist. In this particular scene, the orphans are in the dining hall having their daily ration of gruel; for those who don’t know what gruel is, it’s an insipid tasting porridge. During the scene, they’re play acting and dreaming about when they'll enjoy real food again.

Which is pretty much how I spent the first few weeks of post op; living on fresh juices, smoothies, eggs and soup purees, while dreaming, of when I can bite into a Crispy, Crunchy, Panini again.

Bon Apetite,
The 2th Fairy

Fennel, Apple Bisque with Bleu Cheese

A smooth, silky, and satisfying, yet understated soup. 

Ingredients

1-large fennel bulb (1 ½ lbs with stalks)

2-tablespoons olive oil

1 large onion chopped

4-cups of vegetable or chicken stock (use low sodium stock)

2 large Fugi or Red delicious apples, peeled cored, and chopped

1 cup Fresh Watercress leaves

1 teaspoon salt

3/4 teaspoon freshly ground pepper

¼ crumbled bleu or gorgonzola cheese 

Preparation

1. Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.

 2. In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.

3. Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, adjust with broth. Reheat. Season to taste with salt and freshly ground black pepper.

4. Topped with fennel fronds and crumbled blue cheese.

Preparation & Cooking Time: Approx 45 minutes

Curried Carrot & Ginger Bisque

A delicious and soothing soup, the sweetness from the carrots and aromatic scent of ginger and curry will warm you on a cold winter’s night.

Ingredients

2lbs of peeled carrots

2 quarts low-sodium chicken or vegetable stock

2 tablespoons Olive Oil

1 large red, pepper, chopped

1 large onion, chopped

2-3 tablespoons of curry powder

1 teaspoon ground ginger

Pinch of Cayenne pepper

1 cup Plain yogurt

Salt & Pepper to taste

Preparation:

Chop onions and red pepper, place olive oil in a large saucepan. Sautee onion and pepper over medium heat until onions are translucent. Add carrots, sauté for 4-5 minutes.

Add chicken stock and simmer until carrots are tender.

Remove from heat and let cool. Remove vegetable mixture and place in a blender or food processor. Puree adding a little bit of the stock liquid and yogurt to give a nice creamy consistency.

Return puree to the saucepan and add additional stock if too thick. Stir in curry powder, ginger and salt and pepper to taste. Simmer over low heat. Pour into bowls and finish with a dollop of yogurt.

Preparation & Cooking Time: Approx 30 minutes.