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Soups
Basic Directions
Directions for making soups are similar, except when noted by Special Prep.
Mix and heat over medium heat, stirring constantly, until smooth. Lower heat and continue
cooking for 5-10 minutes more, stirring occasionally. (Soup can also be made in microwave.
Use at least a 1 quart bowl, as it will boil up. Stir frequently.)
At this point, use as directed in place of a can of cream soup in your recipe.
Or, add 8-10 ounces of additional water when heating and eat as soup.
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Cream Soup Base
Mix well:
2 cups nonfat dried milk
1/2 cup cornstarch
1/2 cup potato starch
2 Tbs. dried minced onions
1/2 tsp. black pepper
Store in the refrigerator.
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Cream of Tomato Soup
1/4 c. soup base
3/4 cup cold water
1/2 c. tomato paste
1/2 t. paprika
1/2 t. celery salt
1 tsp. butter
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Cream of Mushroom
1/3 c. soup base
3/4 c. cold water
1-4 oz. can mushroom, undrained
2 tsp. gf chicken bouillon
1 tsp. butter
Dash of nutmeg
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Cream of Chicken
1/3 c. soup base
1 c. cold water
1/3 c. finely chopped chicken
2 tsp. gf chicken bouillon
1/4 tsp. dried parsley
Dash of celery salt
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Cream of Celery
1/3 c. soup base
1 c. cold water
1/2 c. fined minced celery
1 tsp. butter
2 tsp. gf chicken bouillon
1/4 tsp. celery salt or seed
Special Prep: Simmer celery in butter & additional water in a covered pan until tender, 5-10
min. Then cook uncovered until most of water is evaporated.
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Potato Soup Mix
1 3/4 cups instant mashed potato flakes
1 1/2 cups dry milk
2 tablespoons gf instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoons ground white pepper
1/4 teaspoons dried thyme
1/8 teaspoons turmeric
1-1/2 teaspoons seasoning salt
Combine all ingredients in a bowl and mix well. Store in glass jars. Makes 6 servings.
To serve:
Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
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Roasted Yellow Pepper Soup
1 tablespoon olive oil
1 small carrot, peeled and finely diced
1/2 small sweet onion, minced
1 1/2 pound yellow and orange bell peppers, roasted, peeled, cut into small strips
1 baking potato (about 12 ounces) peeled and diced into 1/2-inch cubes
3 cups gf vegetable or chicken stock
Salt and pepper
2 tablespoons prepared pesto
In a 3-quart saucepan heat olive oil. Add carrots and onions and cook until soft. Add peppers
and cook 2 minutes more. Add potatoes and stock and bring to a boil. Reduce heat and
simmer until potatoes are cooked through and starting to fall apart, about 25 minutes. Season
with salt and pepper, to taste.
Use a stick blender, food processor or blender to puree soup. If necessary, return to pot and
reheat. Garnish each portion with 1 teaspoon of pesto. Serve immediately. Yield 6
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Split Pea Soup
2 cups Split peas, dried
6 cups Cold water
1 Ham bone
1/4 pound ham, cut in 1" pcs
10 cups Water
2 medium Onions, diced
1 cup Celery leaves and stalks, chopped
2 bay leaves
Black pepper
Soak the peas overnight in the 6 cups of cold water. Drain and put in a heavy soup kettle with
the ham bone, ham and 10 cups of water. Add pepper & bay leaves. Cover and simmer 2
hours, then add the onions and celery. Simmer abut 1 hour longer, adding another cup of
wtaer if needed. Put the soup through a strainer, blender or food processor. If it is not thick
enough, add 1/2 cup of light cream. Yield 6
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Chicken and Chicken Broth
First, always cook 2 large enough chickens. It takes the same time, and the same energy. Turn your oven at the highest degree (about 500F or so)
2 dry onion soup packages
2 T. parsley
1 t. black pepper
1/4 c. gf ketchup
1 T. minced garlic
1 t. thyme
1 T. gf chicken granules
1/4 c. gf soy sauce.
2 Cups gf dry white wine
6 whole pepper corns
1 onion
3 carrots
4 celery branches
3 or 4 bay leaves
Mix and spread the inside and outside of the chickens.
Mince 2 large onions, and put onto the chickens. Pour 2 cups of gf dry white wine in the bottom
of the roaster pan.
Cover and put in a 500F oven, for 15 min. Lower the temp. to 275F, and cook until the legs
are easy to separate, about 1 to 1 1/2 hr. Let sit about 20 min. outside the oven before eating or carving, as it makes a much juicier meat.
After you have eaten the chicken meal, remove the meat from the bones, separating the meat
and putting all the rest: bones and all, and the neck, giblets back in the roaster pan. Add
cold water, bay leaves, pepper corns, onion, carrots and celery.
Put it back in the oven at 275F all night or at 300F for a few hrs.
Strain it and you have your broth, the best of the best.
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Beef Broth
For beef stock, you buy about 3 lbs of beef shanks, and marrow bones, and do the same
thing as for the chicken broth.
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Italian Wedding Soup
10 c. gf beef or chicken stock
1/2 lb. lean ground beef
1 Tbsp. minced fresh parsley
1 Tbsp. minced onion
1/4 tsp. minced garlic
1/4 c. GF bread crumbs
5 Tbsp. skim milk
1/2 c. rice
1 lb. escarole, washed *one can use any veggies to their liking
2 medium-size carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 eggs, beaten with 2 Tbsp. cold water
1 Tbsp. chopped parsley
1 hard-cooked egg, sliced
(garnish)
In a 6 quart saucepan bring the stock to a slow boil. Simmer, covered, while preparing the
meatballs. In a medium-size bowl combine the ground beef, the parsley, onions, garlic, bread
crumbs and milk. Mix well. Using your hands, roll into 1-inch balls. Place on a broiler pan and
bake at 375 degrees for about 25 minutes or until browned. Remove from pan and set aside.
Steam escarole for about 5 minutes or until tender. Coarsely chop. Add rice, carrots and
celery to the stock. Simmer 20 minutes or until vegetables are tender. Add meatballs and
escarole to the stock. Heat through. Add eggs, stirring until eggs are set, about 20 seconds.
Turn off heat. Serve with parsley sprinkled on top and garnish with egg slices if desired.
Makes 8 servings.
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Roasted Red Pepper Soup
1 onion, coarsely chopped
3 cloves garlic, minced
1/2 teaspoon cayenne
2 tablespoons chili powder, (pasha or New Mexico)
1 chipotle chile
1 1/2 teaspoons ground coriander
1/2 teaspoon ground mace, cloves, and cumin
4 cups gf chicken broth
4 roasted red bell pepper, peeled, seeded, chopped
2 poplin chili, roasted
1 cup gf smoked chicken, or turkey meat shredded (or not smoked)
salt and pepper
In a large soup pot, cook the onion, garlic, and spices water or broth until tender, stirring
frequently. Add the chicken stock and red peppers and bring to a boil over high heat. Boil for
5 minutes, stirring frequently. Reduce the heat to moderate and cook for 15 minutes. Cool the
soup mixture to room temperature. Puree in a blender until smooth. Bring the soup to a boil
over high heat. Cook for 15 minutes over high heat, stirring frequently. Add all but a few
strips of the roasted green chilies (chop the remaining chilies for garnish) and the chicken.
Reduce heat to moderate and cook for 15 minutes. Season the soup with salt and pepper,
and serve with a drizzle of gf non-fat sour cream and the chopped bits of the remaining green
chilies.
Thicken if necessary. Makes 4 servings.
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Quick Chick and Noodle Soup
2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality gf chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound gf wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove
and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot
and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil,
and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an
additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups
of water if you like chicken soup with lots of broth.
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Crockpot Pea and Ham Soup
1 ham hock
1 packet of split peas, green or yellow
water
1 onion, chopped
1 onion whole
12 whole cloves
2 teaspoons pickling spice
1 teaspoon marjoram
1 teaspoon fresh mint, chopped (optional)
Place hock in crockpot, add split peas, cover with water, add chopped onion. Stud a whole
onion with cloves -- that makes it easy to remove cloves after cooking. Add spice and herbs.
Cook until the meat falls off the bone. Let it cook gently all day. Discard bone, fat
and onion with cloves. Chop meat and return it to the soup.
Serve with hot buttered toast (made with gluten-free bread from a health food shop if you
don't have your own).
Note: You'll get different results with different brands of split peas. The best soup is made
when the split peas turn to mush and meld with all the other flavours. Old dried legumes go
hard and take much longer to cook.
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