is more comforting during the cool fall nights than a hot
bowl of soup! And they are usually very simple to make. After
all, soup is basically a combination of a liquid (usually
a stock), vegetables, and perhaps meat, fish or poultry.
first step for any great soup is the broth or stock. Hands
down, the best stocks are homemade. For a gluten-free family,
homemade is not only better, but also safer, because you know
exactly what is in it. We make large stockpots of chicken
and beef broth and freeze it in one and two-cup containers
for future use. Vegetable and fish stock can be made in less
than an hour, and therefore are easy to make as you need them.
We strongly suggest making your own stock it is very
simple to make and the end result is truly so much better
than what you can buy in a can! For complete instructions
on how to make your own homemade stocks, search our recipe
archives for "Stock".
One of the best things about soup is it
is quite easy to be creative and add ingredients you already
have on hand. Once you get the basic steps down you can let
your imagination run
you never know what sort of masterpiece
might result from your creativity!
Basic Steps for Stock Based Soups:
- Brown meat (if using). Transfer meat
to plate and drain off excess fat from pot.
- Add aromatics like onions, shallots,
garlic, and celery. Sauté until tender.
- Add other vegetables.
- Return meat to pot and add stock.
- Add seasonings.
- Simmer until flavors have incorporated
and vegetables are tender.
Basic Steps for Cream Based Soups:
- Sauté onions, shallots, and/or
- Add stock and vegetables.
- Simmer until vegetables are very tender.
- Puree in a food processor and return
soup to pot.
- Add cream and seasonings
For those who are a little more timid in
the kitchen and need some help getting ideas here are some
of our favorite fall soup recipes weve developed over
Pork & Beans Stew
(we named this
a "stew" only because it is so hearty)
- 3 Tablespoons extra virgin olive oil
- 1-1/4 lb. pork stew meat, cut into 1/2
- 3 oz. pancetta, chopped
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 1 fennel bulb, trimmed and diced
- 1 celery rib, diced
- 9 cups gf Chicken Stock
- 1 cinnamon stick
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper
- 1/4 lb. gf spiral pasta (uncooked)
- 1 15 oz. can white beans, rinsed and
- 1 15 oz. can black beans, rinsed and
- Freshly grated Parmigiano Regianno cheese
In a large pot, heat the olive oil over
medium high heat. Add the pork and pancetta and cook, stirring,
until lightly browned, about 5 minutes. Add the onions, garlic,
fennel and celery and cook, stirring occasionally, until softened,
about 12-15 minutes. Add the chicken stock, cinnamon stick,
bay leaf and rosemary. Bring to a boil, reduce heat and simmer
for about 30 minutes. Adjust seasonings to taste with salt
and freshly ground black pepper. Add the gf pasta to the pot
and simmer until the pasta is al dente, about 10-12 minutes.
Add the white beans and black beans and simmer another couple
of minutes or until the beans are heated through. Discard
the cinnamon stick, bay leaf and rosemary sprig. Adjust seasonings
to taste with salt and freshly ground black pepper. Ladle
into shallow soup bowls and garnish with freshly grated Parmigiano
Baked Potato Soup
- 1-1/4 pounds baking potatoes
- 2 Tablespoons unsalted butter
- 2 Tablespoons gf flour
- 3 cups milk
- 1 cup sharp cheddar cheese, divided
- 1/4 teaspoon ground mustard
- Salt and freshly ground black pepper
- 1/2 cup sour cream
- 1/2 cup green onions, divided
- 3 slices bacon, cooked crisp and crumbled
Preheat oven to 400°F.
Pierce potatoes with a fork; bake for 1 hour or until tender.
When cool, peel potatoes and coarsely mash; discarding skins.
In a large saucepan, melt butter over medium heat; whisk in
gf flour and cook until combined. Slowly add milk, whisking
constantly until blended. Continue cooking over medium heat,
stirring frequently, until thick and bubbly, about 8-10 minutes.
Add mashed potatoes and 1/2 cup cheddar cheese. Adjust seasonings
to taste with salt and freshly ground black pepper.
Remove saucepan from heat and stir in sour cream and half
the green onions. Return saucepan to low heat and cook for
10 minutes or until thoroughly heated (do not let boil).
To serve, sprinkle each serving with crumbled bacon and remaining
cheese and green onions.
Cream of Mushroom Soup
elegant soup, perfect for company!
- 2 pounds mushrooms, reserve 4 mushrooms
and chop the rest
- 1/4 cup canola oil
- 1/4 cup unsalted butter
- 4 shallots, minced
- 5 cups cream
- Pinch of nutmeg
- Salt and pepper to taste
- 2 Tablespoons lemon juice
- 1 Tablespoon chives, minced
- 1 Tablespoon parsley, chopped
Select and set aside 4 nice looking mushrooms
In a large heavy saucepan, melt butter and oil over medium
heat. Add chopped mushrooms and shallots to the pan and sauté
for 25 minutes, stirring frequently. Add cream and stir, scraping
bottom of pan to loosen any browned bits. Reduce heat to simmer
and cook for 15 more minutes. Transfer small batches of soup
to a food processor and puree. Return to the pan and add nutmeg,
salt and pepper to taste. Reheat the soup. Cut the reserved
mushrooms into 1/4" slices and toss them in the lemon juice.
Ladle soup into individual bowls and garnish with mushroom
slices, chives and parsley. Serve immediately.
Other Great Soups for Fall:
& Chorizo Soup
& Leek Soup
Yellow Pepper & Roasted Tomato Soup
Soup with Gruyere
Soup w/Gorgonzola Pecan Toasts
of Cauliflower Soup with Roasted Red Pepper Puree