This section is something I think all the newbies should view to get prepared for the post op liquid diet. Here is one of my favorit Soups recipe and you can make a huge pot by doubling the amounts and then refrigerate the remainder for work and the microwave. Even if you know resturaunts have good soups help us out. just remember this is for the Post op liquid diet.

Title: LA MADELEINE'S TOMATO BASIL Soup

Categories: Soups

Yield: 8 servings 4 c Tomatoes (8-10) -- peeled, Cored And chopped Or 4 c Canned whole tomatoes -- Crushed 12 Fresh basil leaves -- Washed 1 c Heavy cream 1/4 lb Sweet unsalted butter Salt to taste 1/4 ts Cracked black pepper -- Cracked Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

Yum-o. I can't wait for my post op diet. I've been doing low fat, low cal liquids for 5 days now and am ready to move on. My doc allows full liquids immediately. I'll probably stay clear for a couple of days then move to full.

how much stock with tomatoes.

Hate to be a party pooper, but why would you all want to make a soup with cream and butter , they are big no-no's down where I got banded, I wasn't even allowed cans of soup, or 98% fat -free as they aren't necessarily healthy.........oops meant cream and butter big no-no 's anyway........taste great I admit, but there are ways to thicken your soups without this! Just don't want you guys to jeopardise your diet goals!!!!:omg:

The Sam's near my house also sells the La Madeline's tomato soup in a jar. It's very yummy.

AND Amourette, different docs recommend different diets. (i.e. Adkins=cream and butter) so I'm sure that everyone knows to adjust accordingly. When I was post-op I would just eat about 2-4 oz of the jar version of the La Madeline's soup and it really helped fill me up, and I still lost 17 lbs in the month post op.

Kristin

I am quite shocked regarding butter ad milk myself.

my reciepe is simple.

2llb carrots and 4llb vine ripe tomatoes salt and peper, mixed herds two spanish oinions chopped, veg stock

chopped and simmer in a pan till soft, liquidish with blender to add a little taste low fat dairylee trianges a full packet. makes about five portion which will freeze well. Yum Yum and very low fat and filling.

SPLIT PEA - Big batch freezes well

2 lbs split peas

1 onion quartered or chopped

2-4 cloves garlic

1-2 potatoes (optional- makes the soup more stable when blended)

3-4 stalks celery

1/2 lb carrots peeled

salt and pepper to taste

Put everything into a big pot with enough water to cover everything. Add more water as the peas swell. Blend it in small batches when everything gets good and soft and the peas are falling apart which is usu. about an hour. It is easier to use a blender wand or other hand held device.

I make this soup vegan because it is easier to dress it up than to dress it down. It is fat free and filling, not many soups can say that. If you want you can add some olive oil or a strip of bacon, but plain is just great for me. My husband likes a dollop of low-fat sour cream.

I have taken your advice on the butter and cream and replaced it with low fat cream of chicken or mushroom and man it taste good! I also added 5 splashes of tabasco which gives it a little zing

Hi

well done, glad to here the butter and cream are in the bin.:clap2: MJK you can make most vetatable combinations into a nutrituous soups. For example Leek and potatoe or cauliflower and broccoli are excellent for vitamines and tasty toooo. :hungry: I add a few dairylee light cheese triagles to them and they are fabulous. Hve you tried smoothies they are fab you can uses fruit, milk, yougurt low fat ice cream (small scoop).

by the way i am from the uk so if some spellings are different or their something unclear feel free to ask. wont be offended