Recipe Talk

Help, I learned that I have dysphagia, and I need to mince if not puree most of my foods, and I thought of making a large pot of vegtable soup that I can puree and freeze to eliminate pureeing every day... But I don't know what vegtables are best for pureeing, and freezing. Plus I'm not much of a cook so need some simple easy ideas for Vegtable pureed soups? Any ideas????
Thanks in advance.
Bren

peas. corn. potatoes.

GOLDEN VEGETABLE PUREE

1 lb. carrots, peeled and quartered
1 1/2 lbs. yellow turnip, peeled and cubed
1/2 tsp. salt
Boiling water
1 c. heavy cream
2 tbsp. butter
Dash of white pepper

In 3 quart saucepan, boil carrots and turnip with salt until tender. Drain and mash vegetables. Add heavy cream, a little at a time, to get a fluffy smoothness. Return puree to pan; heat and add butter and pepper, stirring until butter melts and puree starts to bubble. Add additional salt and pepper, if desired.

PUREE OF WHITE WINTER VEGETABLES

2 c. chicken broth
2 onions, chopped
2 cloves garlic, finely chopped
2 med. potatoes, peeled and chopped
1 med. turnip, peeled and cut into cubes
1 celeriac root, peeled and cut into cubes
1 bulb fennel, sliced
Salt
Freshly ground black pepper
Freshly grated nutmeg
3 tbsp. butter
1/3 c. heavy cream
2 tbsp. chopped chives

Bring the chicken broth to a simmer in a large saucepan. Add the prepared vegetables and the fennel; cover and cook over low heat until the vegetables are tender, about 20 minutes.
Drain the vegetables and reserve the broth for another use. Season the vegetables to taste with salt, pepper and nutmeg. Add the butter and mash the vegetables with a potato masher, adding the cream a little at a time, until smooth, or whip the vegetables in a heavy electric mixer.

Return the puree to a heavy saucepan and reheat. Garnish with chives. Serves 6.

POTAGE CRECY - A PUREED VEGETABLE SOUP

1 c. sliced carrots
3 tbsp. butter
1/2 c. chopped onion
4 c. low salt chicken broth
1 bay leaf
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. nutmeg
1/3 c. uncooked white rice
1/2 c. Half & Half (whole milk may be substituted)

Saute carrots for 5 minutes in butter without browning. Add onion and saute 3 minutes more. Add stock, bay leaf, basil, sugar, nutmeg and rice. Cover and simmer for 30 minutes. Remove bay leaf. Puree mixture and add Half & Half. Heat to serving temperature.

patienteducation.upmc.com/Pdf/PureedDiet.pdf - Similar pages

Veggie Puree

INGREDIENTS
3 (10.5 ounce) cans vegetable broth
1 potato, peeled and cubed
1 carrot, peeled and sliced
1/2 cup frozen green peas, thawed
1/2 cup frozen corn kernels, thawed
1 turnip, peeled and cubed
1/4 cup shredded cabbage
1 (6 ounce) can sliced mushrooms, drained
1/2 teaspoon salt
1 1/2 teaspoons brown sugar

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DIRECTIONS
In a large saucepan over medium-high heat, bring vegetable broth to a boil.
To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.