One of the ways I have kept things interesting during the post-bariatric surgery liquid diet is by using ingredients in my soups that the rest of the family were eating in their meals (it’s usually just me and hubby most of the time these days, but my mother-in-law kindly came to stay for a couple of weeks to help me out – e.g. driving me everywhere – after the surgery, and we had our eldest daughter’s 21st Birthday the middle weekend, so lots of family meals to take into account!).
On this occasion, my family were having penne (pasta) with smoked salmon and cream, so I went with the theme 🙂
Ingredients (for 2-3 small post-bariatric surgery liquid diet meals, or one medium portion):
- 200ml semi-skimmed milk
- 50ml ‘fortified’ milk (make up skimmed powdered milk according to pack instructions, but using semi-skimmed milk as the liquid, instead of water). If you are not making this soup as part of a post-bariatric surgery liquid diet, you can just use extra milk, or add a dash of cream, instead, to replicate the creamy consistency.
- Approx. 1 tbsp of smoked salmon trimmings
- 1 very small potato
- A pinch of fresh dill
- Sea salt, to taste
Method:
Peel the potato and cut it into small dice so it will cook quickly. Place the milk, fortified milk (or cream), potato and salmon into a small saucepan and gently bring to a simmer. Simmer gently (take care not to burn the milk) for approximately 10 minutes or until the potato is fully cooked and easy to mash with the back of a spoon.
Turn off the heat and add a pinch of fresh dill (only the fine parts, not the stalks). Leave to cool for 5 or so minutes.
Place in a fine blender and blend until all ingredients have liquidised, then pour through a fine sieve to ensure there are no ‘bits’ in your soup.
Re-heat gently on the stove, serve and enjoy!
