nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Cream of Steak Soup

Dennis_Cloutier_38122

Hello,

I am new to the forum, but I have been experimenting with Sous Vide for a while.

I'm an enthusiastic carnivore, but I have recently had some surgery on my esophagus. As a result I am on a liquid food diet for the next week or so, and on a soft food diet for a few weeks after that.

So, I'm looking for some good recipes for cream soups (with no chunks), and also for some good soft food recipes.

I know this is a little off topic for this forum, but all suggestions are greatly appreciated as this is getting a little tedious.

Thanks,
Dennis

Find more posts tagged with

Everything Else

Comments

ipreferale

@Nicholas_Gavin - Thank you for the chilled tomato soup recipe, we love it. Also made some basil oil for the top and that really made the soup pop.

Chris_Young_80640

@dpietranczyk – We're mostly shooting with a Canon 5d mark ii

Mason_Perry_34060

Ya they are pretty wicked

dpietranczyk_49940

@NicholasGavin What kind of camera are you using for the photos? They are incredible!

Dennis_Cloutier_38122

Grant:

You're my hero.

Dennis

grant

Cream of beef soup;

500g dark beef jus

250f beef fat

.5g xanthan

8 g salt

4g MSG

10g lemon

2 black pepper

As needed milk or fat free sour cream

Make 500g rich beef jus. Bones, oxtail, STEAK!

From that, collect what fat you can.

Render more beef fat from any source you can get to obtain at least 250g total.

In blender(be careful) add hot beef jus, xanthan, salt, MSG, pepper, lemon. While blending, drizzle in hot beef fat. Once thick and homogeneous, blend in milk or sour cream to desired consistency.

It is basically the best gravy you can have. Don't thin it and use it on everything, fried eggs, biscuits whatever. Thin it and drink it as soup!

Cheers, sorry for the situation.

Grant

Shannon_Barnes_68642

oooh, that soup is fantastic!! I'm saving that recipe.

Brendan_Lee_56950

that's very similar to how I made gazpacho last weekend. So much easier this way.

james.denissen

Great photography, and combining the 6 steps into a single photo was clever too. Soup looks great

Dennis_Cloutier_38122

Looks awesome. I'll give it a try.

Thanks,

Dennis

Nicholas_Gavin_68199

Hey Dennis, thought I could share one of my favorite soups with you. Its very easy and should take you the better part of 20 minutes. This will give you a healthy snack for the whole week.

Chilled tomato soup

- 1300 g heirloom tomatoes

- 10 g Basil leaves

- 130 g olive oil

- 3 g cracked black pepper

- 7 g salt

- 8 g sliced garlic

- 30 g sliced shallots

Cut away the stems from the tomato and then slice in half. Combine all the ingredients in a vacuum seal pouch. Place in a 176 °F / 80 °C water bath for 10 minutes. Drain the contents from the pouch into a blender. Blend on high for 2 minutes. Strain and chill in a ice-bath.

Shannon_Barnes_68642

@Dennis, I don't have that book, I just put it on my wishlist. Thanks for mentioning it!

Dennis_Cloutier_38122

Shannon:

Thanks. The cream of asparagus is a great idea. I dug out my old copy of Julia's "The Way to Cook" & it has recipes for cream of mushroom, carrot and asparagus soups that look good. I'll try those.

I'm told I'm supposed to avoid large quantities of onions so the french onion probably won't work.

Thanks,

Dennis

Shannon_Barnes_68642

What about french onion soup? You can make it with beef, I think Julia Child calls for beef shanks? I've made it with flank steak and it was really fantastic.

My favorite cream of soup is cream of asparagus, also with Julia Child's recipe. It's aMAzing.

Dennis_Cloutier_38122

Brendan:

Thanks. I never thought of Vichyssoise.

I was on soft foods for the last few months, so I've been more or less living on Congee and a similar dish called Arroz Caldo. That one is a Philippino version of what was once a Spanish dish, but it is pretty similar in method to Congee; at least it is the way I was taught to do it.

Brendan_Lee_56950

Sorry to hear that Dennis. One of my favorite soups to make is vichyssoise. It's a puree of leeks and potatoes with cream. I also like to roast butternut squash brushed in olive oil and butter and then blend with sage, caramelized onions, and a touch of chicken stock to thin it out a bit.

If your into asian food you could think about congee and add tofu for a soft protein.