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GlutenSecret.com© 2009
GlutenSecret.com© 2009
Soups
Potato Leek Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter OR olive oil
3 tablespoons amaranth flour
1 quart gluten free chicken stock
1 cup milk OR half and half OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste
Preparation:
Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
Add leeks and garlic and cook for two minutes. Stir to prevent burning.
Add the drained potatoes!
Slowly add chicken broth and whisk to mix.
Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
Serve warm.
Makes about 2 quarts
Cream of Tomato Soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
3 tablespoons butter
3 tablespoons amaranth flour
1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
1 1/2 cups Muir Glen brand Organic Pizza Sauce
1/2 cup water
1/2 teaspoon honey
Salt and pepper to taste
Preparation:
Melt butter in a medium saucepan over medium heat.
Add amaranth flour and whisk into melted butter.
Whisk butter and amaranth until smooth and bubbly.
Add pizza sauce and whisk until blended and smooth.
Add milk, honey and water and continue to whisk until soup mixture is smooth and creamy.
Salt and pepper to taste.
Serve with gluten free croutons.
Makes about 3 1/2 cups of soup.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
3 large, peeled and cubed baking potatoes
1 finely sliced, washed leek
3 finely minced cloves garlic
3 tablespoons butter OR olive oil
3 tablespoons amaranth flour
1 quart gluten free chicken stock
1 cup milk OR half and half OR light coconut milk
2-3 teaspoons dried, crushed thyme leaves
Salt and pepper to taste
Preparation:
Boil the cubed potatoes just until tender but not over-cooked. Drain and set aside.
Melt butter in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes.
Add leeks and garlic and cook for two minutes. Stir to prevent burning.
Add the drained potatoes!
Slowly add chicken broth and whisk to mix.
Add milk and stir to blend. Add seasonings and simmer over low heat for 15-20 minutes.
Serve warm.
Makes about 2 quarts
Cream of Tomato Soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
3 tablespoons butter
3 tablespoons amaranth flour
1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
1 1/2 cups Muir Glen brand Organic Pizza Sauce
1/2 cup water
1/2 teaspoon honey
Salt and pepper to taste
Preparation:
Melt butter in a medium saucepan over medium heat.
Add amaranth flour and whisk into melted butter.
Whisk butter and amaranth until smooth and bubbly.
Add pizza sauce and whisk until blended and smooth.
Add milk, honey and water and continue to whisk until soup mixture is smooth and creamy.
Salt and pepper to taste.
Serve with gluten free croutons.
Makes about 3 1/2 cups of soup.
Fresh Cream of Vegetable Soup
Prep Time: 20 minutes
Ingredients:
3 ½ cups gluten-free chicken broth
3 tablespoons butter OR olive oil
3 tablespoons amaranth flour
1 fresh minced clove garlic
2 teaspoons salt, or to taste
1 tablespoon GF onion powder, or to taste (not onion salt)
1 ½ cups half-and-half OR dairy substitute (light coconut milk works well)
3 cups fresh vegetables
Fresh cracked white pepper to taste
Garnish with homemade gluten free crackers
Preparation:
Steam fresh vegetables until tender but not overcooked. Set aside.
In a large stockpot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
Add vegetables, cream and seasonings and stir until smooth.
Cool. Place mixture in a blender and process several seconds until vegetables are liquified.
Serve warm or cool completely and freeze.
Five Fresh Cream of Vegetable Soup Variations-
Add seasonings after adding the liquids to the cream soup base.
Fresh Cream of Asparagus Soup- Steam asparagus until tender. Add ½ teaspoon nutmeg and 1 tablespoon fresh-squeezed lemon juice.
Fresh Cream of Broccoli Soup- Steam broccoli until tender. Add 1 tablespoon fresh OR 2 teaspoon dry thyme.
Fresh Cream of Portobello Mushroom Soup- Chop mushrooms and saute in 1 tablespoon butter or olive oil until tender. Add ½ teaspoon nutmeg or mace and 1 tablespoon dry sherry.
Fresh Cream of Potato Soup- Boil peeled, cubed potatoes until tender, but not over-cooked. Sauté ½ cup thinly sliced leeks with 1 tablespoon butter. Dice one strip of cooked bacon. Add 1 teaspoon fresh thyme or ½ teaspoon dry thyme.
Fresh Cream of Tomato Soup- Peel tomatoes, chop and remove seeds. Add 1 tablespoon fresh finely minced basil OR 1 teaspoon dry basil, ½ teaspoon fresh finely minced oregano OR ¼ teaspoon dry oregano.
Makes 1 quart/8 cups
Prep Time: 20 minutes
Ingredients:
3 ½ cups gluten-free chicken broth
3 tablespoons butter OR olive oil
3 tablespoons amaranth flour
1 fresh minced clove garlic
2 teaspoons salt, or to taste
1 tablespoon GF onion powder, or to taste (not onion salt)
1 ½ cups half-and-half OR dairy substitute (light coconut milk works well)
3 cups fresh vegetables
Fresh cracked white pepper to taste
Garnish with homemade gluten free crackers
Preparation:
Steam fresh vegetables until tender but not overcooked. Set aside.
In a large stockpot, on medium heat, melt butter or heat olive oil, whisk in amaranth flour to form a paste.
Add minced garlic and continue to whisk for about one minute until smooth and bubbly and the garlic is lightly cooked.
Slowly add gluten free chicken broth while whisking constantly. Whisk until this mixture is smooth and creamy.
Add vegetables, cream and seasonings and stir until smooth.
Cool. Place mixture in a blender and process several seconds until vegetables are liquified.
Serve warm or cool completely and freeze.
Five Fresh Cream of Vegetable Soup Variations-
Add seasonings after adding the liquids to the cream soup base.
Fresh Cream of Asparagus Soup- Steam asparagus until tender. Add ½ teaspoon nutmeg and 1 tablespoon fresh-squeezed lemon juice.
Fresh Cream of Broccoli Soup- Steam broccoli until tender. Add 1 tablespoon fresh OR 2 teaspoon dry thyme.
Fresh Cream of Portobello Mushroom Soup- Chop mushrooms and saute in 1 tablespoon butter or olive oil until tender. Add ½ teaspoon nutmeg or mace and 1 tablespoon dry sherry.
Fresh Cream of Potato Soup- Boil peeled, cubed potatoes until tender, but not over-cooked. Sauté ½ cup thinly sliced leeks with 1 tablespoon butter. Dice one strip of cooked bacon. Add 1 teaspoon fresh thyme or ½ teaspoon dry thyme.
Fresh Cream of Tomato Soup- Peel tomatoes, chop and remove seeds. Add 1 tablespoon fresh finely minced basil OR 1 teaspoon dry basil, ½ teaspoon fresh finely minced oregano OR ¼ teaspoon dry oregano.
Makes 1 quart/8 cups
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