![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Cross-posting from the DW community ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
cookingforpeoplewhodont, whose current theme is "half-homemade," meaning recipes that make significant use of canned, frozen, etc., foods.
This is a slightly higher-energy and more-flavorful version of one of the canned soups I grew up eating. I came up with it shortly after I had the gall bladder surgery, when I had so little appetite that a teaspoon of sugar in black tea four times a day was a significant part of my total calorie intake, and I didn't have the energy to even think about more serious cooking.
Ingredients:
Procedure:
Defrost the chicken broth if necessary, either in a microwave or in a small saucepan on the stovetop.
Empty the can of condensed soup into a 1- to 2-quart saucepan.
Use the can to measure an equivalent amount of chicken broth, or chicken broth and water. Mix that with the canned soup.
Add a small amount of powdered ginger. Try a quarter teaspoon, or less if you don't like things gingery; more if you're another person who has to remind herself to go easy on the ginger because other people don't like it as much as you do.
Heat to a simmer, stirring a few times while it heats, and eat.
Optional extra: if you happen to have some leftover cooked chicken, and some appetite (because you probably aren't doing this less than a week after having surgery), cut up the chicken and add a handful while the soup is heating.
This is lunch for one person, or a starter or side dish for two or maybe three.
I suspect that this would work fine with beef broth, if that's what you had, but I haven't tried it. Ditto for other brands of canned vegetable soup, but you might have to adjust the quantities.
Note on the chicken broth: We tend to freeze it in units of one cup, one pint, and as ice cubes. We fill an ice cube tray with chicken broth. Put in the freezer for a day or two, then decant into freezer bags; those are a bit over an ounce each, and handy for adding a bit of chicken flavor to sauces. They can also be handy when I need between one and two cups of broth. Wash the ice cube tray after this before using for anything else.
*I tend to avoid canned chicken broth because most of it is saltier than I like, and some brands may taste of metal, but if you have one you know and like, go for it.
cookingforpeoplewhodont, whose current theme is "half-homemade," meaning recipes that make significant use of canned, frozen, etc., foods.This is a slightly higher-energy and more-flavorful version of one of the canned soups I grew up eating. I came up with it shortly after I had the gall bladder surgery, when I had so little appetite that a teaspoon of sugar in black tea four times a day was a significant part of my total calorie intake, and I didn't have the energy to even think about more serious cooking.
Ingredients:
- 1 can Campbell's vegetarian vegetable soup
- 11 or so ounces [325 ml] of chicken broth, homemade if you have it l(my partner and I tend to make and freeze broth for later use after he roasts a chicken) or from a carton.*
- Water (if you have less than a full soup-can of chicken broth)
- Powdered ginger
Procedure:
Defrost the chicken broth if necessary, either in a microwave or in a small saucepan on the stovetop.
Empty the can of condensed soup into a 1- to 2-quart saucepan.
Use the can to measure an equivalent amount of chicken broth, or chicken broth and water. Mix that with the canned soup.
Add a small amount of powdered ginger. Try a quarter teaspoon, or less if you don't like things gingery; more if you're another person who has to remind herself to go easy on the ginger because other people don't like it as much as you do.
Heat to a simmer, stirring a few times while it heats, and eat.
Optional extra: if you happen to have some leftover cooked chicken, and some appetite (because you probably aren't doing this less than a week after having surgery), cut up the chicken and add a handful while the soup is heating.
This is lunch for one person, or a starter or side dish for two or maybe three.
I suspect that this would work fine with beef broth, if that's what you had, but I haven't tried it. Ditto for other brands of canned vegetable soup, but you might have to adjust the quantities.
Note on the chicken broth: We tend to freeze it in units of one cup, one pint, and as ice cubes. We fill an ice cube tray with chicken broth. Put in the freezer for a day or two, then decant into freezer bags; those are a bit over an ounce each, and handy for adding a bit of chicken flavor to sauces. They can also be handy when I need between one and two cups of broth. Wash the ice cube tray after this before using for anything else.
*I tend to avoid canned chicken broth because most of it is saltier than I like, and some brands may taste of metal, but if you have one you know and like, go for it.
Tags: