I made a stock from an old goose carcass I had laying around from the holidays and it came out pretty good. I have reserved some meat bits, and I'm wondering how to make this into a soup. Ordinarily, I would have added some white beans, or barley, or even pasta bits.

What would be good to add and also low carbish? The stock tastes like strong beef stock. Has anybody ever put grated turnip in a soup? Will it seem like rice? I will probably add garlic, leeks, chopped mushrooms and maybe some spinach.

Any ideas?

It seems like you have pretty much of a blank palette on which to work. As far as low carb veggies, diced celeric (celery root) would make a good potato replacement, if you were looking for a vegetable soup. I also like to add a veriety of low carb asian vegetables to my soup. For example, bok choy, napa cabbage, and bamboo shoots would work in a hot & sour type of soup. In addition, I would have a concern using leeks because they would probably get lost in the flavor of the stock. You might want to consider using onion instead because the carb count is similar on a volume basis but onion has a lower count on a weight basis. You could also make an egg drop type of soup or cut up some shiritaki to resemble rice, or use some Dreamfields for a noodle soup. In addition, I find that by incorporating a little xanthan gum in the broth before adding the vegetables, I get a soup with a nice rich texture. It sounds like anything you could do with chicken broth, you could do with goose stock.

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Henry

I always like green beans in my soup, and black soybeans are nice, too. Turnips are good, too, as well as rutabaga, as long as you don't cook them too long. The mushier they get, the stronger they get. But cooked until just done, they make a wonderful addition to soup. And I love Dreamfields linguine for noodles in soup. Just break them up and let them cook in the soup until done.

Let us know how it turns out.

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Nita

Ah! Soup!!

You know, I don't know of anything that I've tried in soup that hasn't worked, LC-wise anyway. My particular favorites (some have been mentioned already) are:

cabbage sliced thin like noodles
french sliced green beans (this is the only way I like them!)
brussels sprouts (yup!)
mushrooms
celery
onion & garlic (cooked in butter till softened &/or golden before putting in soup)
cauliflower cut into bits is rather potato-ish
broccoli
cooked spaghetti squash
some carrot (not tons, just for color and variety)

meat -- just about anything! Meatballs are especially nice!

Cheese -- just about anything I've tried has worked. Especially nice is the shredded Mexican variety
cream
sour cream
cream cheese

Now you are making me hungry!

I have a lot of soup recipes in the books I wrote. They are available at most libraries if you don't have a copy. I'd be happy to post recipes, there are just so many!! :o