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#1
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Restaurant soups
How do you know when you go to a restaurant what soups are reasonably
low in carbs? I'm not talking about whether they contain potatoes or beans or pasta, but rather I'm referring to the stock. Can I assume that a thin soup will be lower in carbs that a thick one, and that thick soups must have alot of cornstarch in them? What about cream soups? Is ordering soup in a restaurant basically a crap shoot, with no real way of knowing without asking the chef how high or low the carb count might be? I don't cook much at home, so I know very little about soup stock. I seem to remember that Atkins recommends only clear broth, but in the maintenance phase, it would be nice to know what kind of other soups are at least relatively low in carbs. Can I assume that it mainly comes down to a matter of whether the stock is thick or thin? Kip |
#2
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Restaurant soups
I hate to say it, but I think restaurant soups are to be avoided, unless you're
at a place where the chef doesn't mind divulging ingredients. It's a crap shoot, as you pointed out. And it's not only the carbs, but they're usually extremely high in sodium. I thought I read that Ruby Tuesday was coming out with a soup for their LC menu. |
#3
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Restaurant soups
Kip Baranoff wrote:
How do you know when you go to a restaurant what soups are reasonably low in carbs? You ask what's in them. I'm not talking about whether they contain potatoes or beans or pasta, but rather I'm referring to the stock. Can I assume that a thin soup will be lower in carbs that a thick one, and that thick soups must have alot of cornstarch in them? Generally, a thin soup will have fewer carbs, but that isn't absolute. Soups can be thickened with any of several different ingredients including flour, different starches (corn, potato, tapioca, etc.), purees (cauliflower, broccoli, turnip, carrot, etc.) What about cream soups? Is ordering soup in a restaurant basically a crap shoot, with no real way of knowing without asking the chef how high or low the carb count might be? What's wrong with doing that? I don't cook much at home, so I know very little about soup stock. Stock is a defatted broth, unthickened. I seem to remember that Atkins recommends only clear broth, but in the maintenance phase, it would be nice to know what kind of other soups are at least relatively low in carbs. Can I assume that it mainly comes down to a matter of whether the stock is thick or thin? No, you can't. In compound soups (ones with many ingredients), the additional ingredients will need to be factored in. If you're going to be doing this, you need to read a bit and learn some self-protection information. Pastorio |
#4
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Restaurant soups
We have no way of knowing if their soups are made with real cream or only
milk, thick or thin broths... and the management may not even know if the soup comes in a can...... in maintenance its of little harm if the rest of your day/week is on target, but for phase 1-2 I would avoid restaurant soups and go for the salad with Ranch instead |
#5
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Restaurant soups
Kip Baranoff wrote in
: How do you know when you go to a restaurant what soups are reasonably low in carbs? I'm not talking about whether they contain potatoes or beans or pasta, but rather I'm referring to the stock. Can I assume that a thin soup will be lower in carbs that a thick one, and that thick soups must have alot of cornstarch in them? What about cream soups? Is ordering soup in a restaurant basically a crap shoot, with no real way of knowing without asking the chef how high or low the carb count might be? I don't cook much at home, so I know very little about soup stock. I seem to remember that Atkins recommends only clear broth, but in the maintenance phase, it would be nice to know what kind of other soups are at least relatively low in carbs. Can I assume that it mainly comes down to a matter of whether the stock is thick or thin? I was interested in that, so I went and googled recipes for my favorite souup, Greek egg-lemon soup. It's a thick, creamy-looking soup. Turns out it has no carbs in it except for the added pasta or rice. So at least in this case, thick or thin isn't the determining factor. Chakolate -- Hear and you forget; see and you remember; do and you understand. --Confucius |
#6
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Restaurant soups
"Beemie" wrote in
gy.com: We have no way of knowing if their soups are made with real cream or only milk, thick or thin broths... and the management may not even know if the soup comes in a can...... in maintenance its of little harm if the rest of your day/week is on target, but for phase 1-2 I would avoid restaurant soups and go for the salad with Ranch instead I've been noticing lately that salad dressings have plenty of carbs, but Ranch doesn't. It's usually only 1 gram per serving. Is that generally true, or have I just been finding particularly low-carb ones? Is there any other salad dressing that you can generally regard as safe? My personal favorite is creamy garlic. Chakolate -- Hear and you forget; see and you remember; do and you understand. --Confucius |
#7
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Restaurant soups
"Kip Baranoff" wrote in message... How do you know when you go to a restaurant what soups are reasonably low in carbs? Ask for a "nutritional guide" or whatever it's called... If they don't have one, you _can't_ be sure. I'm not talking about whether they contain potatoes or beans or pasta, but rather I'm referring to the stock. Can I assume that a thin soup will be lower in carbs that a thick one, and that thick soups must have alot of cornstarch in them? It's generally a safe assumption that a clear soup won't have the extra carbs that a thickened soup would gain from the use of thickeners, but that doesn't make a soup "low carb". Restaurants generally won't use cornstarch to thicken soups (except Chinese - excessive use of cornstarch there). Most restaurants would use flour, it's much more stable. What about cream soups? Is ordering soup in a restaurant basically a crap shoot, with no real way of knowing without asking the chef how high or low the carb count might be? It depends how they made the soup. A simple cream-reduction will be much lower in carbs than a cream soup made in the "old-fashioned way" - a starch-thickened sauce (based on cream or a stock) with cream added. (Assuming all other things are equal.) I don't cook much at home, so I know very little about soup stock. I seem to remember that Atkins recommends only clear broth, but in the maintenance phase, it would be nice to know what kind of other soups are at least relatively low in carbs. Can I assume that it mainly comes down to a matter of whether the stock is thick or thin? No. That isn't an assumption you can make. -- Bryan 282/247/230 LC since Oct. 26/03 Kip |
#8
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Restaurant soups
"Bob Pastorio" wrote in message... Kip Baranoff wrote: snipped I don't cook much at home, so I know very little about soup stock. Stock is a defatted broth, unthickened. Wrong. Stock is made primarily from bones, while broth is made primarily from meat. I would drink broth straight, but have you ever had a properly made stock? Nothing much there in the way of flavour - until you concentrate it - and the stickiness from the gelatin leaves you with a nasty mouth-feel. -- Bryan 282/247/230 LC since Oct. 26/03 |
#9
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Restaurant soups
I got some good ones from NetGrocer, Cardini brand, but Netgrocer changed
owners in November and don't have the same stock. The one I particularly liked had olives in it. I Froogled Cardini and found these two that looks interesting with only 1 carb. http://www.shopnatural.com/Merchant2...urce=f roogle http://www.shopnatural.com/Merchant2...urce=f roogle Here's another page with Cardini on it: http://www.shopnatural.com/Merchant2...ry_Code=B30150 In .4, Chakolate stated | Kip Baranoff wrote in | : | || How do you know when you go to a restaurant what soups are reasonably || low in carbs? I'm not talking about whether they contain potatoes or || beans or pasta, but rather I'm referring to the stock. Can I assume || that a thin soup will be lower in carbs that a thick one, and that || thick soups must have alot of cornstarch in them? What about cream || soups? Is ordering soup in a restaurant basically a crap shoot, || with no real way of knowing without asking the chef how high or low || the carb count might be? I don't cook much at home, so I know very || little about soup stock. I seem to remember that Atkins recommends || only clear broth, but in the maintenance phase, it would be nice to || know what kind of other soups are at least relatively low in carbs. || Can I assume that it mainly comes down to a matter of whether the || stock is thick or thin? | | | I was interested in that, so I went and googled recipes for my | favorite souup, Greek egg-lemon soup. It's a thick, creamy-looking | soup. Turns out it has no carbs in it except for the added pasta or | rice. | | So at least in this case, thick or thin isn't the determining factor. | | Chakolate |
#10
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Restaurant soups
"FOB" wrote in
gy.com: I got some good ones from NetGrocer, Cardini brand, but Netgrocer changed owners in November and don't have the same stock. The one I particularly liked had olives in it. I Froogled Cardini and found these two that looks interesting with only 1 carb. http://www.shopnatural.com/Merchant2...PROD&Product_C ode=722&source=froogle http://www.shopnatural.com/Merchant2...PROD&Product_C ode=688&source=froogle Here's another page with Cardini on it: http://www.shopnatural.com/Merchant2...CTGY&Category_ Code=B30150 These look pretty good, and not a bad price, either. Thanks. Chakolate -- Started low-carbing 8-26-03 242/200/150 As of Christmas Day, 2003, BMI under 30. |
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