Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 The CRON version of stone soup could be a play on caloric "cost" of the ingredients..... OK we'll start with water because that has zero calories,,, I've got some spinach, celery, spices, etc...... soon the pot would overflow with low/no-cal ingredients. I guess you could throw in some rocks too, they don't have any calories :-) JR -----Original Message-----From: Suzanne Cart [mailto:massuz@...]Sent: Tuesday, June 10, 2003 9:33 AM Subject: [ ] PGST (was CRON Soup) , do you have summer farmer's markets anywhere near you? I suspect the kale will become available to you as the Canadian growing season proceeds. Down here in the states, we have "PGST." (See http://www.wordspy.com/words/PGST.asp for an overall fun website and definition of PGST...he he.) Suz PS "CRON Soup" sounds like a spin on the great children's story "Stone Soup." ----- Original Message ----- From: paultheo2000 Sent: Tuesday, June 10, 2003 5:04 AM Subject: [ ] Re: Making CRON Soup? Hi Suzanne, I keep hearing about how great a vegetable Kale is and I'd love to putit in the soup. Problem is: I can't find any! And I can't find anyswiss chard or arugula either. Is it possible that they're not soldeverywhere (I live in Quebec, Canada)? Would anyone happen to know ofthe translation into French?Good idea about ditching the potatoes; seems like they add needlesscalories in there. I think my mom includes them to make the soupdenser, but then again; couldn't I just reduce the volume of water?Oh, and thanks about the tip about the gladware containers, that'llmake things easier!Thanks a lot for the ideas, I'm already on much the same track. Istill have to get used too most dark leafy vegetables though, but I'mgetting there. :-)Hi Margar, Thanks a lot for the tip about soaking the beans separately. And Ithink pureeing the beans would be a great idea for thickening thesoup… I don't know why I didn't think of that myself. ;-) "This is good and can be added at the end or it will fall apart by the time the soup is ready."So once the entire soup is done I chop up some tofu and throw it inthere? Or do you mean right before I eat the soup? Could this be`pureied' as well?"Pretty much, if the vegetable can be served cooked it will work, if not it won't"Great tip, that'll help a lot. What is gazpacho soup?Cheers and thanks guys!- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 I wonder how much of the nutrients are lost in making a soup? I know when I just steam stuff the flavors change a lot. Boiling is even worse. I'm not sure there is such a thing as CRON soup. regards. ----- Original Message ----- From: john roberts Sent: Tuesday, June 10, 2003 11:33 AM Subject: RE: [ ] PGST (was CRON Soup) The CRON version of stone soup could be a play on caloric "cost" of the ingredients..... OK we'll start with water because that has zero calories,,, I've got some spinach, celery, spices, etc...... soon the pot would overflow with low/no-cal ingredients. I guess you could throw in some rocks too, they don't have any calories :-) JR Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 As I understand it, nutrients that might be lost in cooking vegetables in water (steaming, too I imagine) are in the water, so soup makes a good idea. Ruth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2003 Report Share Posted June 10, 2003 I don't know, throwing in those rocks probably provide some trace minerals. One could lose too much sleep worrying about "optimal". I wouldn't dismiss soup out of hand. We benefit from preparing and eating foods that are healthier than what we were buying and eating before.... If you feel eating home made soup would be a step backwards for you than don't do it, I don't think I've raised my diet anywhere near that level and routinely cook/eat stews (soups with less water). JR -----Original Message-----From: jwwright [mailto:jwwright@...]Sent: Tuesday, June 10, 2003 1:07 PM Subject: Re: [ ] PGST (was CRON Soup) I wonder how much of the nutrients are lost in making a soup? I know when I just steam stuff the flavors change a lot. Boiling is even worse. I'm not sure there is such a thing as CRON soup. regards. ----- Original Message ----- From: john roberts Sent: Tuesday, June 10, 2003 11:33 AM Subject: RE: [ ] PGST (was CRON Soup) The CRON version of stone soup could be a play on caloric "cost" of the ingredients..... OK we'll start with water because that has zero calories,,, I've got some spinach, celery, spices, etc...... soon the pot would overflow with low/no-cal ingredients. I guess you could throw in some rocks too, they don't have any calories :-) JR Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 Also bear in mind that some nutrients in plant foods, like lycopene, carotenes, etc, are more bioavailable as a result of cooking, and the minerals are leached into the broth. In this case of greens like parsley, spinach, etc that are so high in oxalates as to make them useless as a calcium source raw, it's thought that the boiling helps counteract the oxalic acid, but I haven't been able to find a reliable source to verify this yet. Soup can be very ON. Mike On Tue, 10 Jun 2003, Ruth wrote: > As I understand it, nutrients that might be lost in cooking vegetables in > water (steaming, too I imagine) are in the water, so soup makes a good idea. > > Ruth > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 I think boiling with sodium bicarbonate helps, but I haven't found a source other than my 92 yo neighbor - based on taste. that may be one reason why canned greens always have so much sodium. Regards. ----- Original Message ----- From: Anton Sent: Wednesday, June 11, 2003 1:03 AM Subject: Re: [ ] PGST (was CRON Soup) Also bear in mind that some nutrients in plant foods, like lycopene,carotenes, etc, are more bioavailable as a result of cooking, and theminerals are leached into the broth. In this case of greens like parsley,spinach, etc that are so high in oxalates as to make them useless as acalcium source raw, it's thought that the boiling helps counteract theoxalic acid, but I haven't been able to find a reliable source to verifythis yet.Soup can be very ON.Mike On Tue, 10 Jun 2003, Ruth wrote:> As I understand it, nutrients that might be lost in cooking vegetables in> water (steaming, too I imagine) are in the water, so soup makes a good idea.>> Ruth>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 I'd beware of using sodium bicarbonate in cooking. It will keep the greens really green, but it does inhibit the absorption of some vitamins and minerals. I'm sorry, but I can't remember which ones from the top of my head and my reference books are not handy. Ruth Quote Link to comment Share on other sites More sharing options...
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