Archive for the ‘Soups’ Category
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Put 2 sliced onions and a tablespoon of butter in a non-stick soup pot. Sprinkle with 1 teaspoon sugar and cover the pot. Cook over low heat for 5 minutes, then remove the lid and brown the onions.
Next, add
1 bunch of cleaned swiss chard, greens only, sliced thinly
1 clove garlic, minced
1 large carrot, sliced
1/2 teaspoon GF Vietnamese hot garlic sauce
a few grindings of pepper
Fry this for a few minutes, then add
6 cups gluten free chicken stock
Cover the pot, and simmer for 10 minutes until the carrot slices are tender.
Remove the lid and add
1/4 cup GF sour cream
Serve with freshly grated Asiago cheese for sprinkling on top.
Make sure to use only gluten free ingredients.
This mulligatawny style soup is gluten free, dairy free and vegan. The recipe has been developed and tested for the gluten free community by Gf-Zing!
1 Tablespoon vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon gluten free homemade chipotle chiles in adobo sauce
1 Tablespoon gluten free curry powder
1 teaspoon gluten free turmeric powder
2 stalks of celery, diced
1 or 2 carrots, sliced
2 potatoes, cubed
1/4 cup gluten free ketchup
1 quart water
1 can coconut milk
1 cup dry brown lentils
1 teaspoon salt, or more, to taste
Briefly fry the onions, garlic and ginger in the oil until soft. Add the curry powder and the turmeric and stir to coat the onions. Add the rest of the ingredients except the salt, and simmer uncovered for a half hour. Taste the soup. Add the salt, cook over low heat for 15 minutes more, and serve.
Make sure that all your ingredients are gluten free!
A nice bowl of highly flavored, steaming broth complements cold winter afternoons beautifully.
2 quarts gluten free chicken or beef broth
1/2 to 1 cup red wine (Chianti)
4 fresh tomatoes, halved
4 4″ sprigs fresh rosemary
4 4″ sprigs fresh thyme
4 large leaves of fresh sage
1 1/2 teaspoons ground cumin
3 bay leaves
10 peppercorns
3″ cinnamon stick
3 whole cloves
salt to taste
2 teaspoons of sugar, or to taste
Combine all the ingredients except the salt and sugar and simmer gently for 45 minutes. Remove all the herbs and pieces of tomato with a stainless mesh screen strainer (this strains out fine particles). Save the broth! Throw out the herbs and tomato bits. Season the broth with salt, sugar and freshly ground pepper. This is an old-fashioned bouillon, so it should be clear.
Serve hot!
Soup:
1 quart gluten free chicken stock
1 1/2 cups gluten free salsa
1/4 cup fresh lime juice (2-3 limes)
Add-ins:
2 cups shredded, cooked chicken
1 cup fresh or frozen corn kernels
1 cup cooked rice
1/4 cup chopped cilantro
Bring the soup ingredients to a boil. Add the “add-ins” and cook for 3-5 minutes. Season to taste with salt and freshly ground pepper.
Serve with avocado slices, gluten free sour cream (omit for dairy free), lime wedges and gluten free tortilla chips.
If using a pre-cooked chicken, make sure it did not include “an added solution” or a self-basting feature, as these added fluids can contain gluten.
Make sure all your ingredients are gluten free.
In a pressure cooker, place:
Several pieces of celery
1/2 a bunch of fresh dill (or the stems of the dill, if you have already used the leaves)
1/2 a bunch of parsley
1 onion, cut into chunks- you don’t need to peel it
Several carrots, cleaned and cut in half
a couple of peeled and chunked parsnips (optional)
Any lonely vegetables in the vegetable drawer that look likely for chicken soup (ends of garlic heads, lettuce, scallions etc.)
1 Tablespoon of sea salt or kosher salt, or 1 1/2 teaspoons of regular salt
10 peppercorns
1 teaspoon of sugar (this is critical)
1 chicken, or 3-4 pound of chicken wings or legs
6 cups of water
Put the vegetables at the bottom of the pot, then top with the chicken, salt, sugar and peppercorns and pour the water over all. Close the pressure cooker, and then follow the instructions that came with the pressure cooker. Once the pressure is up, pressure cook for 15 minutes, then remove from the heat. The pressure will drop after about 15 minutes more. After the pressure has completely dropped (check you directions for how to ensure things are safe) remove the top, remove the chicken and strain the soup into a bowl. Discard the vegetables. (We had to remark on saving the soup, because one time we poured out the chicken stock when we were trying to strain it. You really want to strain the soup into a bowl and throw out the debris, not the other way around.)
You now have more than a quart of really fine chicken stock, and a beautifully cooked chicken that you can remove from the bones and make in to chicken salad, casseroles or whatever you prefer.
If you prefer the flavor of thyme, you can use a few sprigs of thyme in place of the dill. If you like garlic, cut a few cloves of garlic in half (no need to peel) and add them. If you are making an Asian recipe with the stock, add a little sliced ginger and omit the dill.
To serve food to gluten-free friends, check carefully with the manufacturers, or on the reputable internet-based gluten free food lists, making sure that all ingredients are gluten free. Or, ask your friends which brands are safe for them to eat. They will appreciate your concern!
4 ounces pancetta or bacon, cut into small dice
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks - some contain wheat.)
salt
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don’t want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes - don’t boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.