Brenda Khan
Cream soups are allowed on a full liquid diet, according to some sources. While canned cream soups are convenient, they are highly processed and may have a metallic taste. Making cream soup from scratch is easy and more economical. For example, a creamy potato soup can be made with just six simple ingredients: olive oil, onion, garlic, potatoes, chicken or vegetable stock, and heavy cream. To make this soup, you first sauté the onion over medium heat until softened, then add the garlic and cook for a few minutes. Next, add the potatoes and stock, bring the mixture to a boil, and then reduce the heat. Finally, remove the pot from the heat, stir in the cream, and season with salt and pepper to taste. Pour the soup into a blender and purée until smooth. You can also add some potato cubes to the purée for a chunkier texture.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, beef broth, vegetables, meat, milk, water, flour, salt, garlic powder, onion powder, paprika, black pepper, butter, oil, nut milk, coconut milk |
| Consistency | No chunks or visible pieces, stage 1 or "baby food" consistency |
| Dietary restrictions | Avoid carbonated beverages, solid foods, raw, cooked, or canned fruits or vegetables with skin or seeds, mashed fruits and vegetables, nuts and seeds, hard and soft cheeses, rice, noodles, bread, whole cereals, meats and meat substitutes, ice cream with solids |
| Calories and nutrients | May need to eat more than three meals a day to get in all your calories and nutrients |
| Storage | Can be stored in the refrigerator for up to 4 days or in the freezer for longer |
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What You'll Learn
Puree vegetables and meat for a soup base
Pureeing vegetables and meat for a soup base is a simple process. It is a great way to use up leftover vegetables and create a silky smooth soup.
First, prepare your vegetables. You can use almost any vegetables you like, but popular options include onions, carrots, celery, potatoes, garlic, and herbs like bay leaves and thyme. Chop them into similar-sized pieces, then cook them in a pot with some butter and oil until they are soft and fragrant. You can also add meat, such as chicken, to the pot at this stage. Simply cook the meat until it is browned, then continue with the recipe.
Next, add your liquid. You can use water, broth, stock, or a combination of these. Bring the liquid to a boil, then reduce the heat and let it simmer until the vegetables are very tender. This usually takes around 15 minutes.
Once the vegetables are soft, remove any herbs or bay leaves and discard them. Then, use an immersion blender, stand blender, or food mill to puree the soup until it is smooth. Be careful when pureeing hot liquids.
At this point, you can add cream, coconut milk, or another dairy-free option to make the soup extra creamy and adjust the seasoning with salt and pepper.
Your pureed vegetable and meat soup is now ready to be served as a starter or light meal. It can also be stored in an airtight container in the fridge for up to 4-days or frozen for up to 3 months.
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Add dairy, such as butter and milk, for creaminess
Creamy soups are typically allowed on a full liquid diet, as long as they are strained or pureed. To make a creamy soup, you can add dairy products such as butter and milk.
Start by melting some butter in a saucepan. Next, add flour and mix it with the butter to form a paste. You can then add milk and bouillon to the paste and cook the mixture over low heat until it thickens. The amount of milk added can be adjusted depending on the desired thickness of the soup.
You can also make a Beurre Manié by kneading equal parts butter and flour into a thick paste and then whisking it into the soup until it dissolves. This will thicken your soup.
If you want to make a dairy-free soup, you can substitute butter with oil and milk with nut milk or coconut milk.
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Use broth or stock to thin the soup
When making a creamed soup, you can thin it out using broth or stock. Broth is made with meat, while stock is primarily made with bones. To make a clear broth, you should start with cold water and all the ingredients in the pot. Once it has boiled, turn down the heat to a simmer. You should aim for a very slow bubbling from the stock. If there is no movement in the liquid, the heat is too low, and if the soup is bubbling quickly, the stock will reduce faster and lose clarity. Therefore, you should always simmer with the lid on and avoid stirring the pot during the cooking process.
You can make stock in an Instant Pot if you are short on time, but it may not be as clear when cooked under high pressure. If you have the time, it is recommended to simmer the stock on the stove for at least 2 hours, or ideally 4-6 hours, to get all the flavors out. Always use a large stockpot with a thick bottom, as liquid reduces much faster in thin-bottomed pots and pans.
When the stock is finished cooking, turn off the heat and let it cool completely before straining and storing. The stock will keep in the refrigerator for 5-7 days and will stay at the best quality for up to 6 months in the freezer.
If you are making a cream of chicken soup, you can use a whole chicken or buy a pre-cooked one, which can be more economical than buying chicken pieces. You can use the carcass to make homemade stock, and you will only need a small amount of chicken meat for the soup itself.
When making the soup, whisk in the flour and cook, stirring until bubbly and fragrant. Then, slowly whisk in the stock and milk. Add salt, garlic powder, onion powder, paprika, and black pepper. Simmer until thickened, and then stir in the minced chicken.
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Season with salt, garlic powder, onion powder, paprika, and pepper
When making creamed soup while on a full liquid diet, you can season it with salt, garlic powder, onion powder, paprika, and pepper. This seasoning blend can be made ahead of time and stored in an airtight container, so it is ready to use when you need it.
To make the seasoning, combine equal parts of each spice. For example, you could use 2 tablespoons of each spice, or you could start with smaller amounts, such as 1 tablespoon of each, and adjust the measurements to your taste.
Once you have combined the spices, you can add them to your soup. Start with a small amount, taste, and adjust as needed. This blend is quite versatile and can be used in various dishes, so feel free to experiment and adjust the measurements to suit your preferences.
If you are making a cream soup, such as cream of chicken or cream of mushroom, you can add the seasoning at the same time as you add the stock and milk. Whisk in the flour and cook until bubbly, then slowly whisk in the stock and milk. Add the seasoning and simmer until thickened. You can then add any other ingredients, such as chicken or vegetables, and adjust the seasoning to taste.
This seasoning blend can also be used to make a broth-based soup. Simply add the desired amount of seasoning to your broth and adjust to taste. You can also add other ingredients, such as cooked chicken or vegetables, to make a heartier soup.
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Simmer until thickened, then stir in minced chicken
Cream soups are allowed on a full liquid diet. You can make a cream soup by simmering it until it reaches the right consistency. If your soup tastes a bit watery, continue to simmer it until it thickens. You can also add flour, cornstarch, or another starchy substitute to thicken it. First, ladle some broth into a separate bowl and let it cool. Then, add a few tablespoons of flour or cornstarch and whisk until it blends smoothly. Finally, add the mixture back to the pot.
You can also add rice or pasta to thicken your soup. Add 1/2 cup of rice or pasta per 4 cups of liquid and let it cook for 20 minutes for rice or 10-12 minutes for pasta. Be careful not to add rice or pasta too early, as it can thicken your soup too much. You can also tear up a crusty piece of bread and mix it into the broth, letting the soup simmer until it dissolves.
If you want a creamier soup, you can add thick and creamy ingredients directly to the soup, such as cream, coconut milk, yogurt, or pureed avocado. You can also add a parmesan rind to the soup and let it simmer for a while to add a slight creaminess.
Once your soup has thickened, you can stir in minced chicken. To mince chicken, you can use a food processor, blender, meat grinder, or do it by hand with a knife. If using a food processor, simply add the chicken and process until it reaches the desired consistency. For a blender, it is recommended to use a high-powered blender. You can also use a meat grinder to make fine ground chicken, but it may be bulky and time-consuming to clean.
If mincing by hand, it is best to use a sharp chef's knife or cleaver with at least an 8-inch blade. You can place the chicken in the freezer for 20 minutes to stiffen it and make it easier to cut. Chop the chicken into small pieces until it reaches the desired consistency. You can also add breadcrumbs soaked in milk or chicken stock to keep the meat moist. Make sure not to overcook the chicken to keep it juicy.
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Frequently asked questions
Some easy-to-make creamed soups for a full liquid diet include potato soup, carrot soup, cream of mushroom soup, and cream of chicken soup.
To make a potato soup, you will need olive oil, onion, garlic, potatoes, chicken or vegetable stock, and heavy cream. First, pour oil into a stockpot and add the onion. Sauté the onion over medium heat until softened, then add the garlic and cook for a few minutes. Next, add the potatoes and stock, bring the mixture to a boil, and reduce the heat. Finally, remove the pot from the heat, stir in the cream, and season with salt and pepper. Pour the soup into a blender and puree until smooth.
For a carrot soup, you will need a pressure cooker or immersion blender. This soup gets its creamy texture from "lite" coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
For a creamier texture, puree half of the soup and leave the other half as is. Don't skip the parsley and tarragon, as they add a nice pop of color and flavor.
To make a cream of chicken soup, whisk in flour and cook, stirring until bubbly. Then, slowly whisk in stock and milk. Add salt, garlic powder, onion powder, paprika, and black pepper. Simmer until thickened, then stir in minced chicken.
