Well I'm making a cream of Jerusalem artichoke or Sunchoke today...they are cheap at Trader Joes. I've made them roasted and they come out so sweet and artichokey without all the work, and I HATE canned or frozen artichoke hearts.

Here is a link that might be useful: Epicurious recipe

Here are a few of my faves. Hope your tummy gets back to normal very soon!

Butternut Squash Bisque

1T vegetable oil
1T butter
1/2c diced onion
3/4c diced carrot
4c peeled and cubed butternut squash
3c chicken broth
Salt & pepper to taste
1/2c heavy cream
Dash nutmeg

Heat oil and butter in large pot over medium heat, add onion and cook until tender.

Add carrots and squash to pot, pour in broth, add salt, pepper. Bring to a boil, reduce heat and simmer until vegetables are tender.

Transfer to food processor and puree until smooth. Return to pot and stir in cream. Heat through but do not boil. Serve warm with dash of nutmeg.

Winter Tomato Soup Source: Marie\-Pierre Moines French kitchen Serves 4 2T butter 1 Spanish onion, finely chopped 1 leek, washed and sliced 1 carrot, peeled and chopped 1 small head celery, trimmed and chopped 6 large ripe tomatoes, blanched ,skinned and seeded (or 1 large can tomatoes) ½ tsp each dried thyme and oregano 2 tsp finely snipped basil 1 heaping T flour 1 quart light chicken stock 1 egg yolk 4 T heavy cream Sea salt and freshly ground black pepper In a sauté pan, melt the butter over medium heat. Ad onion, leek, carrot and celery. Season and sauté 2\-3 minutes, stirring frequently. Stir in tomatoes, the dried herbs and half the basil. Cook for one minute then sprinkle the flour, stir and cook 2\-3 minutes longer. Pour in stock and bring to a simmer, stirring occasionally. Reduce heat, partially cover and cook 20\-25 minutes, stirring occasionally. Leave the soup to cool a few minutes, then process in blender or food processor until smooth. Return to pan and adjust seasoning. In a bowl, mix the egg yolk and cream. Stir in a ladleful of the soup, then stir mixture into pan over low heat until piping hot. Stir in the remaining basil and serve immediately.

This one is Sharon's (Chase), and it is really good!

Roasted Red Pepper Soup

4 Red Bell Peppers roasted, seeded & peeled
2 TBSP Butter (Or Margarine)
1 Red Onion Chopped
2 Garlic Cloves Minced
4 Cups Chicken Broth
1 Tbsp Lemon Juice
Salt And Pepper To taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve.

Beer Cheese Soup Top with popcorn or other garnishes. INGREDIENTS  1/2 cup minced onion  1/2 cup margarine or butter  2/3 cup flour  1 teaspoon dry mustard  1 teaspoon paprika  1/8 teaspoon cayenne pepper  1 teaspoon salt  1 (10 1/2 ounce) can chicken broth  4 cups milk  1 (12 ounce) can beer  3 cups finely shredded sharp Cheddar cheese, (12 ounces) DIRECTIONS In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth. To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon. Amount: 6\-8 servings Linda

My very favorite creamed soup is David's Roasted Garlic Soup:

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.

Note: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use 1/2 tsp. dried thyme if fresh is not available. Dont leave out the lemon wedges.

CREAMED CELERY SOUP 3 to 4 servings

1 bunch of celery, cleaned, some leaves reserved for garnish
1 Tbs. butter or margarine
1/2 cup chopped onion
1 Tbs. fresh parsley sprigs
1 to 1 1/2 cups chicken broth
1/2 cup cooked rice
1/2 tsp. salt or to taste
1/4 tsp. ground white pepper
3 cups milk
1/4 cup crumbled blue cheese (optional)
Paprika for garnish

[Notes: 1) Add rice to mixture to be pureed if you want a very smooth soup; add rice after pureeing if you want a little more texture to it. 2) Herbs such as tarragon or marjoram can be added with the chicken broth. 3) Grated cheddar cheese can be substituted for the blue cheese or it can be omitted altogether. 4) You can freeze this recipe by following it but not adding the milk or cheese until after you defrost and reheat it.]

If outer stalks of celery have tough strings, pull them out when cleaning. Chop the celery and some of the leaves. In a 3 qt. pot, melt the butter and saute the celery and onion over medium low heat until onion is clear, about 20 minutes. Add 1 cup of chicken stock or more if needed to cover vegetables; add parsley. Simmer for 20-30 minutes or until celery is soft.

Puree in batches in blender or blend with stick blender until smooth. Add rice, salt, pepper and milk. Reduce heat to low and heat thoroughly, about 15 minutes. To serve, put about 1 Tbs. of the crumbled cheese (if using) in the bottom of each heated soup bow; fill with soup and garnish with paprika and celery leaves.

I make cream soups out of asaparagus, mushrooms, cauliflower, potatoes, and broccoli. I don't really have a recipe. Just saute some onions or shallots and garlic in butter. Sometimes I add celery too. Add some flour to make a roux and then add some chicken broth and add the broccoli or whatever veggie you are using. Season with some fresh herbs. I like fresh thyme in my mushroom or potato soups. Dill and rosemary are herbs that I like to add to soups too. Just simmer until the vegetables are tender. Add some heavy cream and if you want the soup smooth just give it a whirl in a blender or use a stick blender.

Add cheddar cheese to broccoli or cauliflower soup.

Ann

jessyf

It sounds as if you need to stay aware of the nutritional value of foods for a while, too, if you can only eat "soupy" things. If you get tired of various soups with "table vegetables", I'd suggest you make some fruit soups or smoothies, same nutrition as veggies but in another category. One of my favorites is strawberry. Here's a "fly by the seat of your pants" recipe:

1 cup fresh strawberries
1/4 cup sugar, more or less to taste
1 teaspoon lemon juice
1/4 cup sour cream or yoghurt
1 scoop protein powder
2 tablespoons iced water
3-4 ice cubes

Process in blender until smooth. Nice and tangy.

You could, of course, substitute blueberries, pineapple, banana, or any fruit mixture that pleases you.

POTATO ARTICHOKE CREAM CHEESE SOUP
2 tablespoons extra-virgin olive oil
2 small yellow/white onions-chopped
(you could use leeks too)
1 clove garlic, minced
2 medium potatoes, peeled and chopped
8 oz artichoke hearts
4 cups chicken stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 oz softened cream cheese
2 tablespoons chopped chives or scallions, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper.

Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender ½ way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.

Sprinkle with a little chopped chives or scallion and serve

CREAM OF CRAB SOUP
1 cup onion, chopped
½ cup celery, chopped
1 stick butter
Pinch black pepper
Pinch garlic powder
½ cup chicken stock
14 oz crab meat
4 cup whole milk
Cornstarch and water for thickening

Melt butter and add onion, celery, pepper and garlic until onion and celery are soft. Add chicken stock and bring almost to a boil. Puree with "motorboat" or in food blender. Return to pot.

Add milk and crab, cornstarch and water mixture and heat, stirring until a cream soup consistency. Salt and pepper to taste.

CREAM OF BRIE AND LEEK SOUP
½ cup butter
8 large leeks, finely chopped (white only)
4 cups (maybe more) chicken stock
½ cup flour
4 cups half & half cream
1 ½ lbs Brie cheese, well chilled and cut into cubes
Salt and pepper to taste
2 Tbs fresh chives, minced

Melt 1/4 cup of the butter in a soup kettle over medium heat. Add leeks and saute until translucent, stirring frequently, about 4 minutes.

Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes.

Puree mixture in batches in blender.

Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes. Blend in half & half; whisk until smooth. Add cheese in batches, stirring until cheese melts and mixture is smooth. Strain through fine sieve. Return to saucepan.

Add leek puree and heat through. Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives.

Serves 6.

AUTUMN CURRIED SOUP

½ stick butter
3 medium onions, sliced
4 cloves garlic, thinly sliced
2 Tablespoons chopped fresh rosemary
2 medium acorn squash, peeled, seeded and cubed
3 Pounds carrots, peeled/sliced
1 ½ Tablespoons curry powder
2 Teaspoons ground cumin
1 Teaspoon ground coriander
¼ Teaspoon ground cinnamon
Salt
freshly-ground black pepper
16 oz pumpkin puree
8 cups chicken stock/broth
Grated peel of 2 oranges
½ cup orange juice
2 cups heavy cream (optional)

In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook until soft, about 5 minutes.

Add squash, carrots and spices. Season to taste with salt and pepper. Cook for 15 minutes, stirring occasionally.

Add pumpkin, chicken stock, orange peel and juice and cook until carrots are soft, about 20 minutes longer. Remove from heat and puree in batches until smooth. Return to pot, add cream if desired, and cook until just heated through.

Adjust seasonings and serve hot. Yield 12 servings

CREAMED BUTTERNUT AND APPLE SOUP

Ingredients

5 pounds butternut squash, peeled and diced
1- ½ pounds apples, quartered
1 stick cinnamon
½ gallon chicken broth
1- ½ cups unsalted butter
1/3 cup pure maple syrup
½ teaspoon ginger
½ teaspoon salt
½ teaspoon nutmeg
1 pint light cream, hot

Directions:

Steam the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve.

Yield: 8 servings

Joe

Oh, Anney, I totally forgot about dessert soups and smoothies! Great idea to add some variety!

Here's another. I made this last summer and it is delish. Would also be good frozen into "pops".

Strawberry Bisque
From Carnival Cruise Lines

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves
Directions:
Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Posted 4/07 by Sillysillyme

Linda

Don't know if you like turnips (I really like them mashed like potatoes at Thanksgiving), but here's another idea if you do:

Cream of Turnip Soup

Ingredients:

1 teaspoon butter
2 cups chopped onion, or a mixture of onion types
2 cups diced peeled turnips
1 cup water
8 ounces chicken broth
3/8 cup whole milk
Salt and black pepper to taste

Melt butter in a large saucepan over medium-high heat. Add onions; saute 4 minutes. Add turnips; saute 2 minutes. Add water and broth; bring to a boil. Then simmer 30 minutes or until turnips are tender.

Place one-half or less of turnip mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining turnips/onions/liquid as often as needed. Return all the pureed mixture to pan; stir in milk and seasonings. Cook on medium until slightly bubbling. Ladle into soup bowls.

The onions give this soup a slightly sweet taste to balance the turnip-taste. Add a dash or two of nutmeg to the final step for a nice twist.

If you can dream it, you can make creamed soup out of it!
How about a blue cheese soup?
Blue satin soup: one 14 oz. can chicken broth 1 cup milk
4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry
1/2 c. flour 1 cup light cream Fresh ground pepper, to taste
1/4 c. each very finely minced celery,
green onion and green pepper

Melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil (it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired.

I also made a lovely puree of fresh ( frozen works!) green pea soup one Easter....but it seems I didn't save the recipe!! I got it from these forums....so if anyone has it....please post up!
Linda C

This is the only Pea Soup I have from someone on the CF.

Pea Soup (Marilyn)

1 medium onion; minced
2 tablespoons butter
2 pounds frozen peas
5 cups chicken (or vegetable) broth
kosher salt and fresh ground pepper to taste
1/2 cup heavy cream; whipped

Melt butter in a heavy, 4-quart saucepan; add onion and a sprinkle of salt and sauté until tender but not brown. Stir in peas and 3 cups of the broth; bring to a simmer and cook peas for eight minutes. Remove from heat, stir in remaining 2 cups broth. Puree soup in 4 batches in blender with the top vented to allow steam to escape, until very smooth. Taste and add salt and pepper to taste. Serve hot topped with whipped cream or at room temperature in the summer time.

Michelle

Nope....the one I made was chilled... had green onions and was topped with julienne strips of snow pea pods.
And I think it had sour cream in it too....
I can't believe I didn't save it!!!!!Dummy me!
Linda C

This doesn't fit your 'gourmet' requirement very well, but it sure is comforting when you feel yukky!

Baked Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
7 1/2 c. milk (I only use whole milk for this -- not sure if lower-fat would work well)
1 clove garlic, minced
1 bunch green onions, thinly sliced
1 (8-oz.) carton sour cream
1 lb. bacon, fried crisp and crumbled
2 1/2 c. grated sharp white Cheddar cheese
salt and pepper, to taste

Bake potatoes until tender; set aside until cool enough to handle. Melt butter in large pot. Gradually add flour, whisking constantly and cooking until roux is light golden in color. Slowly add milk, continuing to stir constantly until mixture thickens. Add minced garlic.

Cut baked potatoes in half and scrape pulp into sauce. (I actually throw some of the 'jackets' into the pot, chopping coarsely, since we think it adds a lot of flavor and texture. You might try it that way once your tummy gets better -- assuming you ever make soup again. lol) Stir in sour cream. Bring mixture almost to the boiling point. Add most of the green onion, bacon and cheese, reserving some of each for garnish, stirring until cheese has melted.

Season to taste with salt and pepper. (I add a mix of kosher salt and McCormick's Season-All.) Use an immersion blender or food processor if a smoother texture is desired.

Hope you have a speedy recovery!

sm

I found it on the Recipe Exchange forum and posted by San and this does sound delish!

Chilled Soup of Mixed Peas

¼# snap peas, blanched and julienned
¼ C butter
2 minced shallots
2# shelled peas
2 C chicken stock
2 C half and half
½ C sour cream
lemon juice
salt & pepper
basil

Melt butter in a saucepanadd shallots and sauté for a minute or two. Add peas. Reduce heat to low and cook about 5 minutes. Raise heat to high and add the chicken stock. Bring to a simmer, reduce the heat and cook 2 minutes. Blend in a blender until smooth and chill thoroughly.

Whisk together the half and half and sour cream and pour this into the soup. Season with a squirt or two of lemon juice, salt and pepper and add a little shredded or dried basil. Garnish with the pea pods and serve.

Notes: the above is fairly thick and creamy. You can substitute "no fat" half and half (which is pretty high in sugars) and "no-fat" sour cream. The flavor is still quite good but it is a little thinner, both in consistency, as well as flavor

:
Low fat version of chilled pea soup

Several blanched, julienned snow pea pods (optional)
3 to 4 T butter
1 or 2 minced shallots
2# shelled peas
1 can chicken stock (14 or 15 oz)
½ C sour cream
lemon juice
s & p
basil

Melt butter in a small saucepanadd the shallots and sauté for a minute. Add peas, reduce the heat to low and cook for 5 minutes. Raise the heat to high and add the chicken stock. When it simmers, reduce heat and cook for another 2 minutes. Process in a blender until smooth and thoroughly chill it.

Whisk the sour cream into the soup. Season with the lemon juice and salt and pepper and add a little basil, garnishing with the snow pea pods.