A good bowl of soup seems to have this magical ability to soothe the soul and warm the heart. Soups are so versatile — perfect for a wholesome lunch or dinner or even as a sensational start to an elegant dinner. More often than not, soups are usually very simple to prepare. After all, soup is basically a combination of a liquid (usually a stock), vegetables and perhaps a meat, fish or poultry.

The first step for any great soup is the stock. By far, the best stocks are homemade (see our March 2007 on-line cooking class for complete instructions on how to make your own homemade stock). For a gluten-free family, homemade stocks are not only better, but also safer, because you know exactly what is in it.

The best thing about soups is that they all pretty much are made in the same way, so once you get the basic steps down you can start being creative by adding different herbs, vegetables or other seasonings.

Basic Steps for Stock Based Soups:

1. Brown meat (if using). Transfer meat to plate and drain off excess fat from pot.
2. Add aromatics like onions, shallots, garlic, and celery. Sauté until tender.
3. Add other vegetables.
4. Return meat to pot and add stock.
5. Add seasonings.
6. Simmer until flavors have incorporated and vegetables are tender.

Basic Steps for Cream Based Soups:

1. Sauté onions, shallots, and/or garlic.
2. Add stock and vegetables.
3. Simmer until vegetables are very tender.
4. Puree in a food processor and return soup to pot.
5. Add cream and seasonings

This month we’ve selected a collection of great soups that will delight your entire family:

Cream of Broccoli with Cheddar Cheese

Makes 6-8 servings.

Ingredients

• 1-1/2 pounds broccoli, trimmed tender stalks
• 2 Tablespoons unsalted butter
• 1 onion, finely chopped
• 1/4 cup gf flour
• 5 cups gf chicken stock, or vegetable stock
• 1/2 teaspoon dried thyme
• 1 Tablespoon lemon juice
• 2 cups milk
• 1/2 pound cheddar cheese, shredded
• Salt and pepper to taste

Directions:

Measure out 1/2 cup of small broccoli florets and set aside.

Coarsely chop remaining broccoli.

In a large heavy saucepan, melt butter over medium heat. Add onion and sauté for
5 minutes. Sprinkle in flour and sauté for 1 minute more. Slowly pour in stock, stirring continuously. Add chopped broccoli, thyme and lemon juice; bring to a boil. Reduce heat and simmer, covered about 20 minutes.

A few minutes before broccoli is done, bring a small amount of water to a boil in a small saucepan. Add reserved florets and simmer for about 3 minutes. Drain and cover.

In a food processor, puree soup in small batches.

Return puree to pan, stir in milk and bring to a simmer. Reserve a small amount of cheese for presentation and add the rest to soup. Stir until cheese melts; season with salt and pepper.

Ladle soup into bowls and garnish with broccoli florets and cheese.

Cauliflower Soup with Gorgonzola Pecan Toasts

Makes 4 servings.

Ingredients

• 1 onion, sliced
• 1 Tablespoon unsalted butter
• 1 pound cauliflower, trimmed and florets separated
• 2 garlic cloves, minced
• 3 cups gf chicken stock
• 1/2 cup gorgonzola
• 1/4 gf baguette, sliced diagonally and toasted
• 1/4 cup toasted, chopped pecans
• Salt and fresh ground pepper to taste

Directions:

In a large saucepan melt butter over medium heat. Reduce heat to low, add onions and cook for 2 minutes. Add cauliflower and garlic, cover and continue to cook for 5 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook for 20 minutes or until cauliflower is tender.

Remove 1/4 cup of cooked cauliflower and set aside.

Add soup to food processor and process until smooth. Pour through a strainer and then back into pan. Season to taste with salt and pepper. Separate out about one tablespoon of gorgonzola and set aside.

Spread balance of gorgonzola on toasts and sprinkle with pecans. Place toasts under broiler until just starting to bubble then remove.

Ladle soup into warmed bowls and serve with toasts.

Potato & Leek Soup

Makes 6 servings.

Ingredients

• 2 Tablespoons unsalted butter
• 2 medium leeks, white and tender greens only, chopped
• 1/2 cup onion, chopped
• 2 medium celery stalks, chopped
• 3 garlic cloves, smashed
• 2 pounds potatoes, peeled & cut into 1" cubes
• 1/2 cup dry white wine
• 4 cups gf chicken stock (homemade or Swansons)
• 2 cups water
• 1 medium ham hock (verify that it is gluten-free with manufacturer)
• 2-1/2 cups kale, stem removed and leaves chopped
• 1/2 teaspoon lemon zest
• 1/2-1 teaspoon red pepper flakes
• Salt and freshly ground pepper to taste

Directions:

In a large saucepan melt butter over medium heat. Add garlic, onions, leeks, and celery. Sauté until tender, about 5-10 minutes.

Pour in white wine and reduce by half, about 2 minutes. Add water, chicken stock and ham hock. Bring to a boil, reduce to a simmer and cook for about 1/2 hour. Add potatoes and continue simmering for 45 minutes or until potatoes are tender.

Remove ham hock and let cool. When cool trim meat off ham hock and cut into small bite-sized pieces.

In batches, using a food processor or blender, puree soup. Return pureed soup to pot.

Return ham hock to pot. Stir to combine. Add kale and lemon zest; stir. Season to taste with red pepper flakes, salt and pepper. Note: Be sure to taste soup before seasoning with salt, ham hock will add a lot of saltiness on its own.

Chicken & Tortilla Soup

Makes 4 servings.

Ingredients

• 4 cups gf chicken broth
• 2 Tablespoons vegetable oil
• 2 cups cooked chicken, cut into bite size pieces
• 1/2 onion, chopped
• 1/2 cup fresh or frozen corn kernels
• 1/2 red bell pepper, chopped
• 2 Tablespoons cilantro, chopped
• 1/4 cup gf salsa
• 1/2 cup cooked Spanish rice, plain rice *optional
• 1 avocado, peeled and thinly sliced
• 2 corn tortillas, cut into 1/2" slices
• Salt and pepper to taste

Directions:

Preheat oven to broil. Place tortillas strips on a baking sheet and broil until crisp and lightly browned. Watch carefully as they will burn quickly. Set aside.

Heat a large heavy saucepan and add oil. Sauté onions and red pepper until onions are soft. Add broth and remaining ingredients, except avocado and tortilla strips. Bring to a boil and reduce heat to simmer. Simmer until heated through. Pour servings into individual bowls and top with avocado slices and tortilla strips. Serve.

Enjoy!

-Glutenfreeda