Question

[Avhick 54]

I had my Barriatric sleeve surgery on Monday. I am going up and down to feeling great and then when I do too much i crash. My hands have also been very cold. I'm assuming this is normal because I've had a change in dietary change. But starting tomorrow I'm able to go on puréed Soup and yogurt. What is purred soup? Is it just like a cambells soup or is there a different brand?? I can't have meat or noodles in the soup and the instructions are non creamed soup.

[bobbyswife 862]

Yep, that's how I felt. My energy came back a little better around day 9, but at 17 days post op I still get a little dizzy sometimes. For your Soup, just blend it up in the blender really good or strain out the big chunks.

[Elode 8,093]

Think baby food consistency!

[RJ'S/beginning 5,357]

Is it possible to ask someone to pick up some fresh Soup from a deli or restaurant? Much better then Campbell's I think. Better for you too. Do you have someone who can make you some home made? That would be the best!

[BLERDgirl 6,417]

I try to make Soups from scratch but that doesn't always happen so I have some cans as backup. When I buy cans I always look for low sodium. You can even semi make your own by mixing broth of choice with chicken/turkey/beef cooked and ground up.

pureed is just a fancy word for mash. Honestly I was just throwing what I liked in the nutra bullet and thinning it out with a bit of veggie broth.< /p>

A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.[1] Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Old French (13th century) purified or refined.

Purées overlap with other dishes with similar consistency, such as thick Soups, creams (crèmes) and gravies—although these terms often imply more complex recipes and cooking processes. Coulis (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from Cereal flours, such as gruel or muesli; nor with oily nut pastes, such as Peanut Butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten.

Purées can be made in a blender, or with special implements such as a potato masher, or by forcing the food through a strainer, or simply by crushing the food in a pot. Purées generally must be cooked, either before or after grinding, in order to improve flavour and texture, remove toxic substances, and/or reduce their Water content.

It is common to purée entire meals (without use of salt or other additives) to be served to toddlers, babies, and those unable to chew as sufficient, nutritious meals.

Edited January 5, 2015 by BLERDgirl

[Avhick 54]

Thank you everyone for you're responce. The term baby food consistency was very helpful. Bobbyswife thanks for the sharing of experience I was beginning to think there was something wrong.