Gluten-Free Recipes for Soups/Stews



Roasted Butternut Squash Soup

November 14, 2008

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

By Edgar Steele,
NFCA Chef Spokesperson

Ingredients

  • 2 pounds butternut squash
  • 8 oz. onion, chopped
  • 1 bay leaf
  • 1 ounce butter
  • water, as needed
  • salt to taste
  1. Preheat oven to 350 degrees F. Place the squash on a sheet pan, put it in the oven and roast until it is soft. Remove the squash from the oven and place it on a rack to cool.
  2. Melt the butter in a large pot, and add the onion and the bay leaf. Cook the onion over a low flame until it is soft and translucent, about 30 minutes.
  3. Once slightly cooled, peel the squash. Cut the squash with the seeds into large chunks and put into the pot with the cooking onions.
  4. Cover the squash with water and allow it to simmer for 20 minutes. Season the mixture with salt, and then blend it on the highest possible speed your blender has until it is smooth and free of any lumps or sediment. Note: A high power blender will liquefy all seed pieces, while a soup blended with a lower power one may require straining before ready to eat)
  5. After blending, return the soup

Garnishing Ideas:

  • Yogurt (optionally flavored with some spice)
  • Toasted pumpkin seeds
  • Small pieces of herbs such as parsley, cilantro or basil
  • Nuts
  • Extra Virgin Olive Oil


<< Back to Recipes


PERMALINK
TAGS: SOUPS/STEWS, VEGETARIAN


Cauliflower and Parmesan Soup

Cauliflower and Parmesan Soup

Cauliflower and Parmesan Soup

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

  • 1 Head Cauliflower Leaves Trimmed and Discarded
  • 1 Small Onion, Sliced
  • 1 Clove Garlic
  • 1 Bay leaf
  • 2 Tbsp. Butter
  • 2 1/2 Cups Water, and More as Needed
  • 1/2 Cup Heavy Cream
  • Small Basil Leaves
  • 1 Cup Grated Parmesan Cheese
  • Salt
  1. Heat the butter over medium heat in a saucepot. Add the onion, garlic and bay leaves and cook until golden in color.
  2. Cut the cauliflower head into uniform sized pieces and add it to the pot. Cook the cauliflower for 5 minutes, stirring gently.
  3. Add the water, cream and parmesan to the pot, and bring to a simmer. Remove the pot from the heat, and blend the soup until it is completely smooth and lump free in a blender. Adjust the seasoning of the soup with salt, and the consistency with water.
  4. Place some of the soup in a bowl, and top it with some thin slices of parmesan cheese and the basil leaves.


<< Back to Recipes


PERMALINK
TAGS: SOUPS/STEWS, VEGETARIAN


Tomato-Peach Gazpacho

Tomato-Peach Gazpacho

Tomato-Peach Gazpacho

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Tomato-Peach Gazpacho

  • 1 lb. plum tomatoes, chopped
  • 1 lb. yellow peaches, pitted and chopped
  • 1⁄4 lb. chopped cucumber, with skin
  • 3 tbsp. sherry vinegar
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. honey
  • salt to taste
  1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
  2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
  3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
  4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.


<< Back to Recipes


PERMALINK
TAGS: DINNER, SOUPS/STEWS, VEGETARIAN


Shrimp and Crab Bisque

May 5, 2008

Shrimp and Crab Bisque


From Chef Oonagh Williams of



Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.

  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.

  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)

  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.

  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.

  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.

Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

Note:Always check the label to ensure ingredients are gluten-free.


<< Back to Recipes


PERMALINK
TAGS: SOUPS/STEWS


Onion and Quinoa Soup

Onion and Quinoa Soup


From Chef Oonagh Williams of



Royal Temptations Catering

Ingredients:

  • 4 large onions, about 1 1/2 lbs. total weight, peeled and finely chopped
  • 2 tbsp. butter or oil – I tend to use olive oil.
  • 4 carrots, peeled (I shred them in food processor; you can also just cut them into small dice)
  • 5 cup gluten-free chicken stock or beef stock for deeper flavor
  • 1/3 cup quinoa, rinsed well and drained
  • Salt and pepper
  • 1 tsp of dried thyme and some parsley stalks placed in a small conical coffee filter bag that is folded closed and tied into a packet. Known as a bouquet garni.
  • Pinch of finely grated fresh nutmeg
  • 2-4 tbsp sherry
  • 12 oz. can of evaporated skim/fat free milk or milk substitute (I have tried this with fat free half and half, but it breaks up and looks curdled. This doesn’t affect the flavor just the visual appearance. Fresh cream is the best for flavor but contains more calories)
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • 2-4 oz strong cheddar cheese, grated (optional)

Directions:

1. Heat the butter/oil gently in large saucepan, add onions and turn in butter/oil. Lower heat and leave to cook covered for 5-10 minutes without browning (known as ‘sweating’). As you cut up each onion, add it to saucepan so they start cooking.

2. Add the carrots, stock, quinoa, salt & pepper, and the bouquet garni of parsley and thyme.

3. Bring to the boil, cover, reduce heat and simmer for about 20-30 minutes, until quinoa is tender. Turning the heat off briefly at this stage will allow the quinoa more time to swell and cook.

4. Add sherry and nutmeg and cook for about 5 minutes.

5. Add evaporated milk and cornstarch mixed with water. Bring to a boil, reduce heat and simmer for 2-3 minutes until soup thickens slightly.

6. Adjust seasoning and add freshly chopped parsley to taste.

Tips/Alternatives:

PERMALINK
TAGS: SOUPS/STEWS


Avgolemono – Greek Egg and Lemon Soup

Avgolemono – Greek Egg and Lemon Soup


From Oonagh Williams of Royal Temptations Catering



Greek Egg and Lemon Soup

This is a hearty soup, so only serve a small portion for Easter Meal.

The original recipe came from one of those tiny Church cookbooks (only Greek recipes) from a friend, Sheila, who married into a Greek-American family. She’s changed it to their liking and I did as well, based on what I had and what I liked. Some people (like me) prefer it extremely lemony – my husband does not. I have always thought this soup was made just with rice.

My friend likes to add orzo, similarly to the many recipes I’ve seen that only quote orzo. However, I would think that a Greek recipe would not use orzo. Original recipes cook the whole chicken and use the stock. Again, I think this would have been a recipe where the old layer or rooster was cooked until tender and the soup was made with the stock, perhaps with no chicken, with the chicken being used for other meals. Some recipes use a large amount of just egg yolks, but me and my friend use whole eggs. 4 egg yolks is the equivalent of one whole egg – that is a lot of egg whites leftover, but just egg yolks gives a deeper yellow color and creamier soup, but it also adds to cholesterol. Sheila recommends the Imagine brand of chicken stock (yes, gluten-free) for flavor. Use either homemade stock, purchase gluten-free stock you like, or carefully use chicken stock concentrate, which can be very salty.

Makes 6 servings:

Ingredients:

  • 6 cups (48 fl oz.) gluten-free chicken stock or water plus concentrate
  • Medium onion, peeled and finely chopped
  • 2 stalks or celery, washed, quartered lengthwise and cut into small slices
  • 2 carrots, peeled, quartered lengthwise and cut into small slices (not traditional, but adds flavor)
  • 2 cloves of garlic, peeled and finely crushed
  • 2 Tbsp. (30ml) olive oil
  • 1 bay leaf
  • ½ tsp. sugar
  • Zest and juice of half a lemon (add more to your taste. If you add empty shell of lemon to soup it can become bitter. I prefer zest and juice of one lemon)
  • ½ cup (120 ml) raw rice
  • 2 Tbsp. uncooked gluten-free orzo (the more rice/orzo you use, the thicker the soup)
  • 2 whole eggs at room temperature
  • 8 oz. (250 g ) or more cooked brown meat chicken, cut into small pieces– roughly legs and thighs from bought rotisserie chicken. Brown meat stays moister and Sheila’s husband doesn’t like brown meat for a meal.
  • Feta cheese crumbles (Optional, but this is my husband’s preference. Sheila says no, that’s not how Greeks eat Feta. This is true, but my husband likes it!

Directions:

  1. In a minimum 8 cup pan, gently cook onion, carrot and celery in olive oil until softening. Stir in raw rice and cook for a few more minutes.
  2. Add garlic, chicken, bay leaf, zest and juice of lemon, salt and pepper to taste and stock.
  3. Bring to a boil, reduce heat and simmer covered for about 10 minutes.
  4. Add gluten-free orzo if using and continue to cook for about 15 more minutes until vegetables are soft and rice and orzo are cooked.
  5. Taste soup and add more lemon, salt etc. to your taste.
  6. Break eggs into a 2 cup jug and whisk with an immersion blender. Slowly add about 1 cup of stock from the pan (without any vegetables, etc.) and blend eggs and hot stock.
  7. Pour egg stock mix back into pan, stir well and turn off heat. This egg stock mix also thickens soup. If you boil the soup, the eggs can ‘curdle’.
  8. Garnish with fresh chopped parsley and some feta.
  9. Soup will thicken more as rice and orzo, sit so you might have to add more stock to your taste. These proportions make a thick soup.
  10. If you make soup a day in advance, only do the egg stock mix as you reheat it to serve.
  11. Consider adding some chopped fresh mint, oregano (Sheila’s family didn’t like that), basil or dill.
  12. Provide extra lemon wedges for lemonaholics. Make it your new chicken soup.


<< Back to Recipes


PERMALINK
TAGS: SOUPS/STEWS