One of my weekly menu planning strategies is to make a soup each week. This is used mostly for my lunches and dinners since I am the only one who enjoys soups other than noodle soup.
Brussels sprouts are one of my favorite veggies. They are available year round and are good in salads, or as a side. I also love them in this hearty soup.
This soup is like french onion with brussels sprouts added. I don’t always caramelize the onions, especially when I’m planing on serving it pureed. Brown soup is not always appetizing. Also adding beef stock to this soup can take it to a whole new level.
Earlier this summer I spent a week in Columbus, Ohio. The convention center there is nice and right near North Market, with all it’s yummy food. Even though there was not a plethora of food there for me to eat, there was a Jeni’s. Over the week I tried the Whole Lemon Sorbet, and the Riesling Poached Pear Sorbet. The lemon was really lemony! I love lemon, but this was too much. At least a whole bowl was too much, a few spoonfuls was all you needed. The pear was wonderful. I don’t eat pears too often since I’m the only one in my household that enjoys them, so it was quite a treat.
I’ve had an ice cream maker for almost 20 years, and have not used it since we embarked on our food allergy lifestyle. So I though the poached pear sorbet would be a great way to try it out again. The recipe is very simple, only a few ingredients. I used 3 Bosc pears and 3 Bartlett. Pealed, cut into chunks and boiled them with the other ingredients until they were soft.
Waiting for it to cool is the hardest part. I blitzed it in a food processor, but will try it in my Ninja next time. Then popped it in the freezer.
It’s so refreshing! This summer has been so hot and this is a welcome dairy free treat. Enjoy – Susan
What is it about these cold dreary days that make me want to cook bright looking food? I try to cook a soup at least once a week. I have some tried and true, and then some “only if we are snowed in and have all day” recipes. This recipe falls into the “tried and true” category.
This recipe originally called for potatoes, but I do not eat night shades so I needed a substitute. When I am looking to replace potatoes, if there is not celery in the recipe then I always choose to use rutabaga. (If there was celery I would have used celery root.) I really like rutabagas and wish more people would try them. They have a nice soft texture and a somewhat sweet taste.
The other substitution from the original chowder recipe was the milk. I started out with canned light coconut milk as the liquid for this chowder. Using the canned light coconut milk makes a very smooth thick soup. Recently I have been using the SoDelicious Coconut Milk Unsweetened (green box) to cut out a few calories. The soup ends up not as velvety, but is still very tasty.
There is a tablespoon of flour used to thicken the soup. I used sweet rice flour when I made it, but you could use any gluten free flour or starch.
This soup is gluten-free, dairy-free and nightshade-free.
Happy 2016! It’s the beginning of a new year, and that means many things…the school year is partway over, I am counting the hours until my children return to school, it is NAPO GO month, and there are 365 days ahead of me to reach the goals I am setting for the year.
I am always trying to find foods to go along with each holiday and occasion we celebrate. I had read a few years ago that it was good luck to eat black-eyed peas for New Years. I found this Hoppin” John recipe from Simply Recipes that was mostly free of the things we can not eat. I left out the green peppers and Cajun seasoning, no Nightshades. I also used a can of black-eyed peas and just warmed them through instead of cooking it for an hour. I served it along with a beef roast and roasted root vegetables. It was a great meal to start off the new year.