Gluten-Free Recipes for Soups/Stews



Easy Pumpkin Soup

October 29, 2020

From Oonagh Williams of Royal Temptations Catering

You’re sure to have canned or fresh pumpkin in November, so this is a soup quickly made to have ready in the fridge.

Easy Gluten-Free Pumpkin Soup

Ingredients:

  • 2 cups – use the 15 oz can of pumpkin — just pumpkin in the ingredients
  • 1 medium to large onion, peeled and quartered
  • 4 medium carrots, peeled and cut into chunks
  • 2 celery stalks, trimmed, washed and cut into chunks.
  • ½ c rice
  • 6-8 cups chicken stock – I use water plus Orrington’s stock concentrate, labeled gluten-free, about $4 for 12 oz, shelf-stable tub in my local regular grocery store.
  • Freshly ground pepper
  • 1 bay leaf, 1 tsp dried thyme. Check thyme doesn’t smell moldy- some does.

Directions:

  1. Chop carrot in a food processor. Remove and put in a pressure cooker or large saucepan.
  2. Repeat with onion and celery
  3. Add pumpkin to pressure cooker or saucepan, plus rice, water, stock concentrate, pepper, bay leaf and thyme. Stir all together.
  4. Pressure cooker, I set 10 minutes cooking time. Stovetop pan, bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes or until vegetables are lovely and soft. Vegetables will cook quickly when they are chopped small.  Rice will thicken soup.  Depending on quantity of vegetables and how tightly lid fits on regular saucepan, liquid can evaporate.  Also do you like thick or thin soup.

You can add some milk if soup is too thick. Soup should be soft and creamy, so that kids don’t have to chew.  I find the pumpkin taste is stronger than same recipe made with butternut squash, but hearty and warming for the cold weather.

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TAGS: HOLIDAY, SOUPS/STEWS, THANKSGIVING


Mongolian Beef Soup

September 30, 2020

From Oonagh Williams of Royal Temptations Catering

Easily made, tasty hot soup for Halloween or any chilly night. 

Gluten-Free Mongolian Beef Soup 

Ingredients: 

  • ~1 lb shaved steak, cut up into smaller pieces. I like the certified Angus my local chain grocery store carries.  I buy either shaved or ground Angus when it’s on sale. I think they have meatier taste in the mouth
  • 1 medium onion, peeled and finely chopped
  • 2 carrots, peeled, quartered lengthwise and cut into ~ 1” pieces
  • 2 celery stalks, washed, quartered lengthwise and cut into ~ 1” pieces
  • 2 cloves of garlic, peeled and crushed
  • 1 tbsp fresh ginger 
  • 2 tbsp oil – I normally use avocado oil. I used to use peanut oil, I never use canola or soy oil
  • 1/3 cup tamari (gluten-free soy sauce)
  • Chop some broccoli stalks if you have them
  • 1 tbsp beef stock concentrate (gluten-free)
  • Mushrooms, cleaned, halved and sliced
  • snap peas
  • 1/2 can baby corn
  • Handful of chopped frozen spinach
  • 4 oz fine gluten-free rice noodles
  • 1 tbsp corn starch
  • 1/3 cup light brown sugar
  • Salt and pepper to taste

Directions:

  1. In a large pan, fry all veg together with oil, over medium heat, until softening then add beef and fry for a few minutes until sealed.
  2. Add tamari , light brown sugar, 8 c water and 1 tbsp beef stock concentrate (8 cups if you are cooking noodles in soup, only 6 cups if noodles are cooked separately.),  sliced baby corn, mushrooms,salt and pepper to taste.
  3. Leave to cook for at least 20 minutes until carrots and celery are tender.
  4. Add sliced snap peas, handful of chopped frozen spinach and about 4 oz very fine rice noodles, put on top of soup, leave to cook for 5 mins, then use scissors in soup to cut small. Noodles tend to explode outside of large bag and don’t break up easily.   I’ve only seen rice noodles in ‘bricks’ in large container of several bricks. Look at weight of packet and how many ‘bricks’ of noodles. Of course you can add more noodles to make soup thicker, or less noodles so soup is runnier.
  5. Thicken with tablespoon of corn starch mixed with 2 tablespoons of water if you want. Remember that noodles will absorb more liquid as soup sits.
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Chilled Avocado Citrus Soup

June 1, 2020

From Oonagh Williams of Royal Temptations Catering

I had this soup years ago at the Elephant Walk Restaurant (Cambodian/French) in Waltham, MA, and got the staff to give us the recipe. I made my own variations of it since then. It was really good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I made it again this week with temps in New Hampshire above 90 and humid.

Gluten-Free Chilled Avocado Citrus Soup
Makes 4-6 Dinner Party portions

Ingredients:

  • 1 small onion, finely chopped or chopped green onion and 1 tsp salt
  • 1+1/3 cup orange juice
  • 2 tbsp – 1/4c freshly squeezed lime juice
  • salt and pepper
  • 1 tsp  sugar
  • 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears)
  • 2 tsp extra virgin olive oil
  • 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch cubes.
  • 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices
  • 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes.
  • Freshly chopped cilantro for serving, optional

Directions:

  1. Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion.  Or use chopped green onions (spring onions, scallions) and don’t salt them.
  2. Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt.
  3. Add olive oil and mix well.
  4. Add diced tomato, avocado, mushrooms and onion, stir gently to mix well.
  5. Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice before serving.
  6. Top each portion with chopped cilantro – optional

The soup kept well in the fridge for several days.  The orange juice prevents the avocado from browning. It’s also tasty with some tiny salad shrimp or crab.

 

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TAGS: APPETIZERS/SNACKS, SOUPS/STEWS, VEGETARIAN


Black Bean Salsa Soup

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

Some people call this ‘Island Caviar’ or ‘Cowboy Caviar’—it’s a speedy recipe for a soup, dip or salad!

With so many of us at home due to coronavirus, I made this salsa into soup and hopefully most of you have similar ingredients in the house at the moment.

The original recipe came from a Tostitos ad in a magazine. I actually do buy Tostitos salsa since my husband liked it at a party. I did alter the recipe considerably since I prefer to ‘dump’ complete containers of beans, corn, salsa etc rather than measuring smaller quantities and having leftover bits.

This salsa has just a nice bite to it, no runny nose and tingling lips—at least that’s what we think with the ingredients we use. We’ve taken this on picnics with tortilla chips, add cooked chicken or shrimp or even mozzarella balls for main course salad.

Gluten-Free Black Bean Salsa Soup

Ingredients:

  • 1 jar of medium or mild heat salsa – I have used Tostitos chunky medium (not restaurant style as that’s v. runny)
  • 1 can black beans, drained, rinsed well and drained again. Black beans are more for color difference, choose the bean you prefer.
  • 1 x 11 oz can of corn, drained
  • 2 tbsp hot pepper jelly
  • Zest and juice of ½ lime
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh cilantro -optional if you hate cilantro like my husband
  • green of half a bunch of green onions.
  • (add more fresh herbs to your taste.)
  • Add fresh herbs at end to soup, or don’t worry about leaving them out now. 
  • And no, no extra salt – we are naturally low salt eaters. Plus beans and corn are in salt solution, salsa has salt, pepper jelly frequently has salt. I don’t like noticeable salt except on salt and vinegar chips, French fries etc. 
  • If you want salsa to be thicker like bought salsa’s add 1/4 tsp xanthan gum and stir in well. Add more if you like it thicker but do give it time to thicken. Remember food producers threw xanthan gum, guar gum and gum Arabic in many foods before we ever needed to use it for gluten free baking. Just look at some labels for foods you would never have thought would have any gum added. 

Directions:

  1. Melt pepper jelly in 6-8 cup microwave safe bowl in microwave, stir in lime juice and rest of ingredients.
  2. Cover and refrigerate for about 1 hour to allow flavors to blend and serve in a bowl with chips.

 

I like to put in cubes of mozzarella or Mexican cheese.

Cubes of avocado.

Cubes of ham or pepperoni type meats. 

Cubes of fresh mango or pineapple are amazing.

Add leftover cooked chicken, bbq meats and serve as main course over rice, hot or cold.

Keeps well in fridge for several days.  

Can be added to a chili or other cooked dish as an ingredient. 

We also like to put gluten free tortilla chips on a flat plate, sprinkle with Mexican cheese or Landolakes  and microwave or oven heat until cheese is melted. Top with this salsa, cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado or guacamole, sour cream.  

Use your imagination. 

Great for special appetizer, snack, easy for a meal if you have a variety of stuff sitting in fridge. Mix it with cooked rice or quinoa. Easily portable for lunch, picnics, beach etc.

Make it more of a taco salad – chopped lettuce on plate, top with black bean salsa, then sour cream, guacamole, shredded cheese and crushed tortilla chips.  Delicious no need to turn the oven on meal.

Put some in a quesadilla or mix with rice for a burrito.

Black Bean Salsa, made into soup!

  1. I did cook a chopped small onion in some oil, but feel free to use onion powder.
  2. Then added salsa recipe above. 
  3. Filled the empty salsa jar twice with water, swished around and added to pot.  So roughly 4 cups liquid.
  4. Added 1/2 c raw rice at beginning. You might need to add more liquid if the lid on your pot doesn’t fit well , plus rice left overnight absorbs more liquid.
  5. Bring to a boil and simmer for about 20 minutes as apart from rice, everything is basically already cooked.
  6. And without herbs, as 1. I’m being sensible and sheltering in place, 2. I’m not going to the store just for fresh herbs, and 3. New Hampshire is still too cold to grow outside.
  7. Lime zest and juice do make a difference but even just a tablespoon of cider vinegar will add a punch. 
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Mushroom Soup

January 2, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I have written a monthly recipe column for Beyond Celiac for 9, yes nine, years this January 2020.  Proven, tested recipes by me, cooked many times over the years. Happy to be starting the 10th year with my good, tasty, gluten-free (and dairy-free if possible) recipes and advice as someone who lives this life on a daily basis. 


This mushroom soup is another of the soups I make for my Lithuanian cooking demos. This is very mild and creamy due to the higher quantity of milk. Fat-free milk doesn’t have the same amount of flavor. This recipe says to use fresh leeks which are quite expensive year-round in New Hampshire, $3/lb and you lose a lot to the root and the coarse outer green skin, so I use 1 lb of regular onions. I have tried it with sweet onions and they are too mild. The original recipe included a pinch of cayenne pepper, but we didn’t like the taste and thought it overpowered the gentle flavor of the soup. 

Ingredients:

  • 1 pound onions, peeled and finely chopped 
  • 2 tbsp oil or butter
  • 3 c milk
  • 1 c gluten-free chicken stock 
  • 12 oz mushrooms, regular white button mushrooms, cleaned and thinly sliced
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • ¼ c chopped fresh parsley 
  • handful of parsley stalks made into bouquet garni – put in a silicon herb container or in a 1 x 4 coffee filter tied shut
  • 1-2 tbsp sherry
  • Salt and pepper 

Directions:

  1. I cook the onions and oil together in a 4 c Pyrex jug in the microwave for 5-7 minutes, stopping and stirring, until the onions are extremely soft, almost melting. This sweetens the onions, adds flavor to the soup, and they don’t burn in the microwave.
  2. Transfer the onions to an 8 c pan, add the mushrooms and cook for a few minutes until mushrooms are starting to shrink and release juices.
  3. Add milk, stock, salt and pepper to taste and the parsley bouquet garni.
  4. Bring to a boil, turn down to a simmer and cook covered for about 15 minutes.
  5. Stir in cornstarch and water mix and the sherry.
  6. Cook for a few minutes until soup thickens slightly. Add more cornstarch if you like a thicker soup.
  7. Serve sprinkled with fresh parsley.

You can also serve with shredded cheddar, some cubes of ham or sausage.

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TAGS: LUNCH, SOUPS/STEWS


Sicilian Sausage Soup

May 22, 2019

A hearty and warming gluten-free soup, perfect for pre-trick or treating.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I had this soup at a local restaurant, thought about making my own even better and checked on line what people thought Sicilian sausage soup should be. Most used pasta. And I felt rough the day after having this supposedly gluten free soup.

Feel free to play with the recipe. The more you add the thicker, less is thinner. Note that I ask for the vegetables to be finely chopped.  That’s because I like to have a selection of vegetables etc on my spoon. However, if you decide to chop your vegetables in the food processor, take care or your vegetables will be far too finely chopped. There is a difference in taste from different tomatoes, pasta sauces, Italian sausage, nothing bad, just different. I made this first time with quinoa as I’d run out of arborio rice.  Both go really soft when cooked in soup.  Cook arborio rice separately if you want rice to be firmer.

Remember that quinoa plus spinach or kale and veg etc are all high in fiber and can put your body into overdrive.  You have not been cross contaminated.  When you cook rice, quinoa or pasta in soup, you need more water as they all absorb water as they cook.  If you have leftover cooked rice etc to add at the end, then use 2 cups less stock. Remember that left in the fridge the rice etc will absorb more liquid and soup will be thicker.

Gluten-Free Sicilian Sausage Soup 

Ingredients: 

  • 2 tbsp (30 ml) olive oil
  • 1 lb (500g) bulk gluten-free Italian sausage, sweet, hot, with fennel or turkey. They all taste different. You can also buy raw sausages, slice open and peel like a banana
  • 1 large onion, peeled and finely chopped
  • 3-4 large carrots, peeled and finely chopped
  • 2 ribs/stalk of celery, washed, quartered lengthwise and cut into small slices.
  • 2 cloves of garlic, peeled and finely crushed
  • 1 red bell pepper, deseeded and cut into 1″ squares
  • 2 cups (16 fl oz, 480 ml) gluten-free marinara/pasta sauce. Both Paesana, Classico and Barilla sell 24 oz jars labeled gluten-free. I like Paesana low sodium Marinara as the salt doesn’t catch the back of my throat, but Classico or Barilla are much cheaper, or you can use homemade marinara. Some recipes use just canned tomatoes.
  • 1/2 c arborio rice, quinoa or small gluten-free pasta
  • 6 c (48 fl oz, 1440 ml), gluten-free chicken stock, or beef stock for deeper flavor
  • 1 tsp (5 ml) Italian herb seasoning, or fresh basil and parsley added at the end of cooking, or spoonful of basil or sundried tomato pesto stirred in at end
  • 1 tsp (5 ml) smoked paprika or Arizona dreaming spice (from Penzeys), they add just a bite of heat, increase if you like spicy or use hot Italian
  • Pepper to taste
  • 4 c (4 oz, 112g) fresh spinach, or same quantity by weight of chopped frozen spinach. I keep 1lb bag of loose, chopped frozen spinach in the freezer and can add it by the handful. Or kale or Swiss chard, your choice. This is a good time to use up the fresh spinach that’s not nice enough for salad.

Note: I don’t normally add extra salt as sausage, stock, marinara sauce already contain salt. But I am a low salt person. Feel free to add salt if you feel it’s necessary. 

 Directions:

 1.  Heat olive oil over gentle heat in large pan, add sausage crumbling it in your fingers, and frying until sausage starts browning.

2. Add onions, carrots, celery, garlic, bell pepper and cook for 3-5 minutes over medium heat until softening.

3. Add marinara sauce, stock, arborio rice (or substitute), freshly ground pepper. Bring to a boil, turn down to a simmer and cook covered for about 30 minutes until veg is soft, (5 minutes in my electric pressure cooker).

4. Add spinach and cook for a few minutes. Spinach wilts almost instantly.

5. I like to add fresh chopped basil and parsley, or some basil pesto or sun dried tomato pesto for boost of flavor.

5. Taste and adjust seasoning. If too thick for you, add more stock or milk.

6. Serve with a sprinkling of cheese on each bowl, crusty gluten-free bread, or gluten-free homemade croutons (see note below on croutons).

Note: I like to heat a skillet, add olive oil and small dices of whatever gluten-free bread/bagel/roll I have on hand, dust with garlic powder and fry until crispy. Fresh garlic in oil is great, but burns too easily if you pan fry. You can also oven roast croutons. My husband eats these croutons like candy.

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Tomato and Red Pepper Soup with Cracker Melts

November 26, 2018

Tomato and Red Pepper Soup with Cracker Melts

Courtesy of Crunchmaster


Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts


Ingredients:

  • 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers
  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream
  • 1 tsp cider vinegar
  • 2 tbsp olive oil
  • 1 tsp salt, divided
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • Pinch chili flakes
  • 1 can (28 oz) no-salt added diced tomatoes
  • 4 cups organic no-salt added vegetable broth


Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
  2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
  3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
  4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip:Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.


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EverRoast Chicken & Winter Squash Soup

November 19, 2018

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar’s Head.

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup


Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper


Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.


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Curried Butternut Squash Soup

September 26, 2018

Curried Butternut Squash Soup

This gluten-free soup is a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. Perfect for fall!

butternut squash soup recipe
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is a warming soup, both in the fact that it is a hot soup but also the curry provides additional inner warmth. It’s a good starter for people not sure of curry since it adds just a lift of a different flavor to a soup that is very mild. The squash, apples and carrots make a sweeter soup.

Gluten-Free Curried Butternut Squash Soup


Ingredients:

  • 20 oz bag frozen squash cubes, preferably thawed (about $1.20 a bag in my grocery store)
  • 1 large onion, peeled and chopped
  • 2 Granny Smith apples peeled, cored and chopped
  • 2 ribs/stalks celery, washed and chopped – older outside stalks of celery can be stringy even when puréed
  • 2 large carrots, peeled and chopped
  • 1 tbsp gluten-free mild tikka masala curry paste – (if you really don’t want the curry flavor, I have made a similar variation of carrot ginger soup with butternut squash and vegetables by adding 2-3 tablespoons of freshginger to soup instead of curry paste. Or perhaps some red pepper flakes or hot peppers and cilantro)
  • 2 tbsp butter or olive oil
  • 6 c water with 1 tbsp gluten-free chicken stock concentrate (I use Orrington’s labeled gluten-free, $4 for 12 oz container) or chicken stock
  • fresh nutmeg
  • salt and pepper to taste
  • 1 tsp brown sugar
  • 1 c half and half or light cream, fat free half and half, evaporated skimmed milk or Asian brand of coconut milk
  • 1/2 c (2oz) grated Swiss cheese or strong cheddar (optional)


Directions:

Make an herb packet (bouquet garni) of 1 bay leaf, some parsley stalks and1/2 tsp dried thyme in a small coffee filter bag tied shut and let it cook with vegetables for the half hour. Remove for puréeing and return to soup if you are not yet ready to serve soup or will be refrigerating leftovers.

Note that the smaller you chop the vegetables, the quicker they will cook. Chop all the vegetables the same size. But note that if you chop vegetables in food processor they tend to be too small to be puréed by the immersion blender and need to be puréed in food processor. Squash cooks down quite quickly since it is frozen and then thawed.

1. Melt butter in a large saucepan. Add apple and raw vegetables, stir well and cook, covered, gently for about 10 minutes until softening, this is known as sweating and brings out the natural sugars in the vegetables. Add squash and stir well.

2. Stir in curry and cook for one minute. Add stock, bring to boil, cover and simmer for 30 minutes or until all vegetables are tender. The length of cooking time will depend on whether the squash was frozen to start with and how large you cut all the fruit and vegetables. Obviously frozen squash and large pieces of vegetable will take longer.

3. Remove herb packet and use an immersion blender in the pan or purée in a processor.

4. Add half and half/cream and cheese. Then once cheese has melted, season to taste with salt, pepper and nutmeg. I often just offer shredded cheese on the side so people can add their own.

5. For an individual serving. Mix 1 tablespoon sour cream with chopped parsley, celery leaves and green of green onions, all finely chopped and spoon into a Ziploc bag. Cut off tip and pipe little dabs of mix in a circle on soup. Draw a knife through sour cream dabs to make a pattern or pipe sour cream in a whirl.


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Chilled Beet Soup

May 30, 2018

Chilled Beet Soup

This chilled gluten-free Lithuanian soup, also known as šaltibarščiai(pronounced shaltee-barsh-chay), is ideal for a summer luncheons and garden parties.

Fgluten free beet soup recipe rom Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I gave Lithuanian cooking classes demos for about 10 years at our local ethnic library and spent July 2005 in a Lithuanian language course at the University of Vilnius, capital of Lithuania. And no, I am not of Lithuanian descent, but I was given so many old and new Lithuanian cookbooks, tried the recipes, made them for class and was told they brought back memories of grandmother making them. This particular recipe is a mix of two cold beet soup recipes. One is taken from the Lithuanian Heritage magazine and the other is from ‘Treasures of Lithuanian Cooking.’ The recipes are almost identical as to ingredients. Now I give talks with vibrant photos of Lithuania with history, culture, and a gluten-free Lithuanian buffet to libraries, clubs etc.

Chilled Beet Soup

Makes about 12 half-cup servings

Ingredients:

  • About 1 lb raw beets, cooked, peeled, and shredded in food processor
  • Half a European cucumber, peeled, quartered lengthwise and finely diced
  • 2 eggs, hard boiled, peeled and finely diced – optional
  • 4 green onions, leaves only finely scissored
  • 2 c buttermilk (I buy Kate’s of Maine that is genuine buttermilk, labeled gluten-free, not from a culture)
  • 1 c cold water or beef broth
  • ¼ tsp sugar or honey or more to taste once chilled
  • salt and pepper
  • ¼ c sour cream (or more)
  • 2 tablespoons finely chopped fresh dill – dill is a strong flavor, so don’t add too much at first

Directions:

1.Mix all the ingredients together and chill for 1-2 hours or overnight. The flavor does improve on chilling as everything melds together.

2. Taste after chilling and add more salt, pepper or herbs to taste.

Traditionally this soup is served with a dollop of sour cream (100% of course – Friendship brand is most authentic) in the middle of each bowl and an individual plate of slices of hot, plain boiled potato. You take a spoonful of hot potato from the plate and dip the spoon into the cold soup so you get the contrast of hot and cold in each mouthful. It tastes really good this way.


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