ISO low-carb easy cream soup

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ratsrcute

Assistant Cook
Joined
Oct 5, 2007
Messages
29
So week 3 of the post-op diet, I'm allowed "full liquids" which basically means that in addition to the vile protein swill I've been living on, I can now have fruit and vegetable juices, strained Campbell's cream soups, no-sugar-added custurd or yogurt.

This is a great relief.

But on the advice of my primary care physician, I'm trying to combine the low-carb idea with the restrictions that come from the surgery. How can I do a low-carb cream soup? My understanding is that Campbells makes them creamy not with cream, but with flour, corn starch, and maybe some gums.

What I need is a cream soup recipe that has no solid matter in it. It looks like the basic ingredient are broth, heavy cream, xantham gum, butter, possibly some boullion cubes, and spices.
 

Constance

Master Chef
Joined
Oct 17, 2004
Messages
8,173
Location
Southern Illiniois
Do you know how to make white sauce (bechamel)? Instead of using whole milk or cream, substitute skim milk and chicken broth (half/half).
 

Zhizara

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 16, 2008
Messages
12,433
Location
New Orleans, LA
Do you know how to make white sauce (bechamel)? Instead of using whole milk or cream, substitute skim milk and chicken broth (half/half).

Good point, Constance. The amount of flour is pretty insignificant to the volume of food produced.
 

jennyema

Chef Extraordinaire
Joined
Mar 1, 2002
Messages
10,421
Location
Boston and Cape Cod
Combine some whole milk or even fat free half and half with tomato or V-8 juice and maybe a little chicken broth.

There's no need to eat heavy cream, particularly after what you've been through.
 

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