PORTUGUESE COUVES

The smell of this soup is in every Portuguese household. It brings to mind big bowls of soup on a fall or wintery day. Lots of loud noise around the table and a big platter of french bread sliced with lots of fresh butter applied. 

In the summer it's a soup used for lunch or dinner. Add vegetables to create your own version. I love Renee's version by the addition of sweet potatoes. It is so good for you and so easy to make. It freezes well too!

Ingredients:

• 2 beef short ribs or 1 beef shank
• 2 bunches Kale leaves, broken into small pieces or sliced in strips
• a few cabbage or Chinese cabbage leaves (optional) broken or sliced
• 1 cup of packaged frozen baby lima beans
• 1 Portuguese linguicia sausage sliced diagonally about 1/4 inch wide
• 4 or 5 medium white potatoes
• 2 or 3 sweet potatoes cubed
• Sea Salt to taste
• (the sweet potatoes are Renee's addition, not traditional)

Directions:

1.     Brown the short ribs or beef shank in a little hot oil, then add about 4-5 quarts of water and boil the meat until tender (a couple of hours, at least). Salt to taste.

                   2.    When the meat is tender, add prepared kale leaves to the water; also add about a                            cup of chopped cabbage (optional).              

3.     Add more water if necessary; boil for at least 2 hours.

4.     While the kale is cooking, Cook the linguicia in a fry pan until tender and then slice. Peel and cut up potatoes; boil to partially cook them. Keep the potato water.

5.     When the kale leaves are tender add the partially-cooked potatoes, the sliced linguicia sausage, the rest of the cabbage leaves, and a cup or so of frozen lima beans. Cook until tender.

6.     If the soup needs more water, add some of the potato water.
Adjust seasonings.

7.     At some point, take out the beef bones; break the meat into small chunks if necessary.

8.     When the lima beans are cooked, the soup is done.

Source: Renee Goularte

*I think you could do this in a crock pot too. Put in the beef and water (on high) then about 1/3rd of the way through the cooking process, put in the rest of the ingredients (on low). Dinner at 6! If you try the crock pot way let  me know how it works for you.

Crème of Broccoli Soup without dairy

I love broccoli soup and when broccoli is in season I usually make some just for me. I like to use the least amount of ingredients as possible. This is a very mild tasting soup as a base.You can jazz it up other ways  by using mushrooms or a little celery or spice it up. You be the creator!

Ingredients:

• 2    cups chopped fresh or frozen broccoli or more if desired (I used fresh)
• 1/2 cup chopped onion or more
• 2    strips of bacon of choice (optional but I love the flavor)
• 1    can (14-1/2 ounces) reduced-sodium chicken broth or more (or vegetable broth)
• Sea salt and fresh grated pepper to taste
• Paprika to taste (optional)
• Sour cream (optional)

Directions:

1. Parboil broccoli until it is a bright green.(to keep the color)
2.  Drain liquid from the broccoli into a bowl and save.
3.  Let broccoli cool.
4. Meanwhile chop onion and bacon and cook on medium heat until onion is translucent and flavors meld together.
5.  Add broccoli water and broth and heat until you have a soft boil, add chopped broccoli and cook until tender. Stirring occasionally so it doesn't stick.
6.  In a blender blend soup until smooth. Be sure to not overfill the blender as it can fly up in your face even with the cap on. It will be hot and can burn. Put a towel over the top of the lid and hold it. If using a hand blender keep blender pointing down at all times.
7. Salt and pepper to taste and serve in nice big cups or bowls , and garnish with a dollop of sour creme and a good sprinkle of paprika. Add some french bread or rolls, sit in front of the fireplace and relax.
   
   *You can add a bit of milk of choice to stretch or thin out the soup. If you use cream or half and half, it will be very smooth and rich. I chose not to use cream since I can’t have dairy. Instead I gave it a dollop of Tofutti  at serving time. You can also add mushrooms and celery to this soup too. Spice it up your way.... It’s your choice.

Source: Olinda Paul

* If you read the post below Erin as suggested roasting broccoli before you make the soup. I did it and yes, she is totally right. YUMM! Thanks Erin!

It’s time for soup!

‘Tis the season for soup. It’s starting to get a little chilly out there, and the rain soon to come. Nothing makes the house smell good as soup. I love a creamy soup with some rolls and butter.  If you have time, you can cook at a simmer all day on the stove or toss it in the Crock pot in the morning if you don’t. Here are some hints from All Recipes to help you create a wonderful cream soup.

Using RouxRoux, which is equal parts flour, butter or oil, is common as a thickener because it not only thickens, but stabilizes, too. If cream or cheese is being added to a soup, a bit of roux can insure it won't "break," or separate.

The Pure Starches

Typically, cornstarch is added to a small amount of cold water or other liquid (wine or stock) and whisked into a thick slurry. This slurry is stirred into the soup at the end to set the final consistency of the soup. Just remember, after you add some of the slurry, let the soup return to a simmer--cornstarch is a very effective thickener, and a little bit can go a long way.

Leftovers?

What to do with leftover rice or potatoes? Mash or puree, then add to a soup for more body.

The Soup Itself

A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener. Simply remove some of the soup solids--the aromatics, starches, even the meat--and puree. Use a blender, food processor, or immersion blender for this task. Puree with care if using a blender--the hot soup solids can actually spin out of the blender while blending and burn the skin quite badly. Use the blender's lid, held down with a thick towel, and keep the lid on for several seconds after the blender is turned off. Don’t over-fill.

*Other things to use: Potato flakes, ground GF dry oats pureed, grated carrots, pureed white beans, brown or white rice flour, potato starch, arrowroot, cook down some okra puree and add to soup, pureed cooked artichoke with oil for clear broth, dried milk of choice for cream soups, sweet potatoes pureed, a little guar gum or xanthum gum,  tapioca flour, and creme of coconut or regular cream.

Source: All Recipes/Adapted

Pinto Bean Soup-pressure cooker style

I was recently lucky to acquire a package of Garlic Gusto Gourmet Seasoning from Deb and Mike at GFreeTV, and made this delicious creamy dinner for pennies. It is a hearty soup that fills the house with good scents and it's quick and easy too.

 For extra nutrition, add in mushrooms, chicken, quinoa, or rice.  I like it just as a soup but you can put 1/4 cup cooked rice (or quinoa) in a bowl, add the soup and drizzle with cooked leftover chicken to make it extra yummy. A great way to use leftovers.

 Double this recipe (using 2 packets of course) and freeze the rest. Dinner is done for next time. Great for quick, heat and serve dinners when you don't want to cook.

Ingredients:

• 1 1/2 cups dried pinto beans picked over rinsed and soaked and drained.
• 1 large onion (diced)
• oil of choice 
• 1 bay leaf
• 1 package of Garlic Gusto Gourmet Seasoning by califinefoods.com
• 1 teaspoon Italian seasoning
• water

Directions:

1. Soak beans in water overnight or boil water in a large saucepan, add 1 tablespoon baking soda (optional) turn off the heat pour in the beans and top with a lid. Let soak for at least an hour. Rinse and drain.
   
2. Add about 3 tablespoons oil or so into the pressure cooker. (my cooker is a 5 quart)
   
3. On medium heat cook diced onions until you can sort of see through them.
   
4. Add bay leaf, stirring so the bay leaf can absorb into the onions and not scorch 1-3 minutes.
   
5. Add drained, soaked pinto beans, stir to mix well.
   
6. Add package of Garlic Gusto Gourmet Seasoning, and Italian seasoning mixing thoroughly. Cook for about 1-3 minutes to get the spices ready to release their fragrance.
   
7. Add fresh water to about two thirds of the pot full (or more if needed). Screw on lid and top with pressure topper. Medium high heat. (always follow manufactures directions)
   
8. When pressure cooker topper starts to rock, maintain the rocking for 25 minutes. (Turn down heat if necessary but, maintain rocking .)
   
9. Turn off heat and let cool for about 15 minutes. Check to see if pressure has gone down enough to open. If not, cool under cold water until pressure is released.
   
10. Open pressure cooker and use a hand blender* and blend until smooth. 

Serve with a dollop of sour creme, hot biscuits and salad for a hearty, satisfying, fall dinner or lunch.

*If you don't have a hand blender use a regular stand blender with lid. Be careful of hot splashes.

 Source: Olinda

Portuguese Couves (Kale Soup)

Tradition! I hear music sounds....laughter, lots of talking, shouting, and card playing. My grandmothers house always seemed to have sounds and smells of food. She even had an out-door kitchen to cook in the summer time so she wouldn't heat up the main house.

 Sweet bread was baking, soup cooking and the tinkling of spoons on the soup bowls as we ate. We always seemed to have soup of the Couves she called it, in deep soup bowls with one inch edges on the soup plates on top of a big table cloth. Always a table cloth. I am saving my old table cloths (very thin now) and I am going to make aprons out of what's left of them.

 If you are ailing in any way...this soup will fix it. Especially good for colds and flu or just because. I can't tell you how many times I have had this soup growing up.

Ingredients:

• 2 beef short ribs or 1 beef shank
• two bunches Kale leaves, broken into small pieces
• a few cabbage or Chinese cabbage leaves (optional about 1 cup)
• 1 cup or so of frozen baby Lima beans
• one linguicia sausage
• 4 or 5 medium white potatoes
• 2 or 3 sweet potatoes 
• (the sweet potatoes are MY addition, not traditional)

Directions:

1. Brown the meat in a little hot olive oil, then add about 4-5 quarts of water and boil the meat until tender (a couple of hours, at least). Salt to taste.
   
   
2. When meat is tender, add prepared kale leaves to the beef water; also add about a cup of chopped cabbage (optional).
   
   
3. Add more water if necessary; boil for at least 2 hours.
   
   
4. While the kale is cooking, cook a linguicia and slice. Also, peel and cut up potatoes; boil to partially cook them. Keep the potato water.
   
   
5. When the kale leaves are cooked add the partially-cooked potatoes, the sliced linguicia sausage, and a cup or so of frozen Lima beans.
   
   
6. If the soup needs more water, add some of the potato water.
   
   
7. Add more salt if needed. At some point, take out the beef bones; break the meat into smaller bite sized chunks if necessary. (should be falling off the bone)
   
   
8. When the Lima beans are cooked, the soup is done.

Source: Renee Goularte

Balbina's Portuguese Beans

My mother would make these beans for the Deer Hunters (my fathers friends). We could not wait for them to leave as we would party with cookies, ice cream and what ever else we wanted to eat, and watch something else on TV besides Westerns. Mom would make these beans for their camping trip every year since I was 10.

They are quite easy to make and have a distinct flavor of their own. Serve with hot buttered rolls , French  or sweet bread. Of course some great red wine to finish it off like all Portuguese dishes. It warms the cockles or something strange thing like that. For dessert, frosty grapes.

Ingredients:

1 to 2 pounds dry pinto beans
1 package dry GF spaghetti sauce spice mix of choice
1 to 2 cans GF tomato sauce ( 15 ounce size or 2 smaller ones)
1/2 chopped Onion of choice (optional but I always use it)
4 strips of bacon chopped (optional)
Fresh Water
1 Tablespoon Baking soda,

Directions:

1. The night before separate pinto beans by sorting away rocks and bad beans. Wash good beans thoroughly and in a very large pot, put washed beans and enough water to cover the beans (by up to 4 inches or so). Add baking soda, (This trick will help to take some of the gaseous effects out of the beans) and soak overnight. (I like to heat the water to boiling, add the baking soda then the beans. Turn off the flame, cover, and let sit over night.) I think this helps to soften the outside skin better.
   
2. In the morning over the kitchen sink, into a colander; strain the water away from the beans and rinse. In the large pot add bacon if using, and saute the onion. Add the beans and fresh water. Make sure to add enough water to cover by about 2 inches.
   
3. Add the spice packet mix, and tomato sauce and cook until tender and liquid is reduced to  about 1/2 inch from the top of the beans. Depending upon the size of pot and beans it could take from 1 to 4 hours. cook until tender. This is one of those recipes you will have to judge for yourself depending on what type of bean YOU use.

If I remember right, it makes enough for a crowd. This also freezes well and to me tastes better the second time around. This is a great make ahead meal. Enjoy.

Source: Balbina Paul

Thai Chicken and Vegetable Curry

You like Thai too? Chicken and vegetables are always a hit, especially when the weather is brisk! You will love the flavor combinations.

  Ingredients:

• 1 can coconut milk (full fat: 14 fl oz)
• 1-2 tbsp green curry paste (Thai Kitchen is GF)
• 1-2 tbsp fish sauce (1 tbsp seemed plenty to me)
• 2  skinless chicken breasts, cut into bite-size pieces
• 1/3 cup GF chicken broth
• 1/4 cup red bell pepper, diced
• 1 cup fresh mushrooms, sliced
• 1 cup chopped cabbage
• 1/2 cup frozen peas (I used fresh snow peas)
• 2 to 4 tbsp fresh basil, chopped

 Directions: 

1. Combine coconut milk, curry paste and fish sauce in a saucepan over medium heat for 5 minutes.
   
2.  Add chicken and chicken broth to the sauce.  Simmer for 8 minutes, stirring occasionally.
   
3.  Add cabbage, mushrooms, pepper and peas.  Simmer 2 minutes or until heated through.
   
4.  Garnish with fresh basil and serve. 

 Serves 2 to 3. 

 Source:  www.foodsensitivityjournal.com

Simple White Bean Soup

It's been COLD this winter, if you have a pressure cooker you are in luck! This soup is gone in no time. So quick and easy too! A great way to finish up what is left in your fridge.

Set a pan of boiling water on the stove, put in 1 tablespoon of baking soda and 1 cup of sorted out white beans of choice. Sir to dissolve soda and add dry beans. Turn off heat. Cover and set aside for and hour or more or overnight.This is suppose to take any gaseousness out of the beans.

Whats great about this recipe is that you are just using things you already have in the house. It is packed with protein and you have veggies too. Play with it and design your own from this basic recipe. Go do something else in the house, relax or make dessert.

Ingredients:

• 1 cup of dried sorted rinsed beans-rinsed and drained after soaking
• 4 strips of bacon
• 1 large onion chopped
• 1 minced garlic clove
• 1 big fat carrot cut in slices and quartered
• 1 celery stick (optional) sliced
• water or stock of choice
• sea salt and pepper to taste
• 1 bay leaf (optional) but adds great flavor

Directions:

1. Heat pressure cooker to medium high heat and cook bacon until crisp. Set bacon aside to drain on paper towels.
   
2. Add chopped onion into the bacon fat, cook for 3 minutes, add garlic stirring often.
   
3. Add beans, stir for about 4 minutes, add carrot and celery cook for about 2 minutes, crumble and add bacon (save a little bacon for plating with sour creme).
   
4.  Add water or stock so that it is over the top of the beans by an inch. Add sea salt and pepper to taste. Add bay leaf and close lid and put pressure topper on.
   
5.  Once the topper is rocking back and forth in a steady motion, time for 15 minutes.
    
6. Take off the burner and cool in sink with cold running water until pressure is released. Or if you like it really creamy let it cool on its own.
   
   
7. Serve with a dollop of sour creme and bacon crumbles, or a sprig of parsley. If you want it more creamy, take a cup or two of the beans and put into the blender until smooth and put back into the pot. Cream the whole pot if you like creme of bean soup. Serve with hot rolls, crackers or a sandwich. Freezes well. 

This is great for cup of soup for after school snacks, especially if they bring friends home. Just make it ahead of time and scoop out what you need. If it is too thick add some milk of choice. Babies love this soup.

Source: Olinda Paul

Butternut Squash Soup

Here is a totally delectable, creamy soup that you can dress up with rice or chicken or both. Very satisfying comfort food for winter. I like to make this ahead so all I have to do is warm it up slowly. So easy the kids can make it!

Instructions:

• Butternut squash small to medium size
• Sea salt to taste
• Red Thai GF paste
• 1 can coconut creme unsweetened
  

Directions:

1. Heat oven to 350 degrees. Lay foil or parchment paper on cookie sheet.
   
   
2. Wash, split, and clean out the inside of the squash. Spray with olive oil on cut side. Lay cut, sprayed side down on cookie sheet.
   
   
3. Bake at 350 for about an hour or until toothpick comes out clean. Let cool to touch. (Can be done ahead of time)
   
   
4. Peel off outer skin and chop into smaller pieces. Discard skin.
   
   
5. Put squash into deep sauce pan and add coconut milk and Thai paste, (about 3 heaping teaspoons or to taste) use a hand blender blend until smooth. If too thick add milk of choice (almond, rice, hemp, cow, water, etc) to thin.
   
   
6. Heat (while stirring) and serve with (see below) a dollop of sour cream and some chives or bacon.

 *Many times I put a quarter cup of rice or cooked chicken pieces (or both) in the bowl and top it with the soup. Rolls, biscuits,or crackers would be good with this also.

NOTE: You can also use your blender if you like, mixing in smaller batches.

Source: Olinda Paul

Egg Drop Soup

This is one of my favorite soups, there are so many variations out there. Here is one of my favorites. I love what the celery and fresh ginger does to the soup. When you have a craving for Chinese food, this is my go to recipe.

Ingredients:

·         1 medium onion, diced (white or yellow)

·       1 or 2 stalks of celery, diced  (optional)

·         1 Tbsp butter melted

·         8 cups of  GF chicken broth 

·         1/4 tsp ground ginger (fresh is always better)

·         1 tsp  GF soy sauce 

·         1/4 tsp sesame oil

·         salt to taste

·         3 Tbsp arrowroot powder (or corn starch) + 3 Tbsp water, or potato starch +3 Tbsp water

·         6 large eggs

Directions:

1. Dice onions and celery. Melt butter over medium heat or pour melted butter into pan add onions and celery. Cook until they turn soft.
   
2.  Then Stir into broth.Add ginger, soy sauce, and sesame oil. Bring to a boil. Add salt to taste.
   
3. Mix arrowroot powder or cornstarch with water until smooth. Pour into soup and cook until thickened.
   

 Whisk your eggs together and pour Intermittently into soup. For  very ribbony eggs be sure to whisk AFTER the soup is already thickened. (better presentation)

Source: Unknown, Adapted by Olinda Paul

Cap Cay Soup-thanks to Mini at Sarinbuana Eco Lodge

This is such a beautiful soup to look at and delicious to taste. I had my first experience with it from YUMMY SUPPER. THANK YOU YUMMY SUPPER! I made a few changes for myself and added them here. Check out this site, she has wonderful interesting recipes from all over the world. This soup is fabulous and healthy too. This is a serving for one but can easily be multiplied. Why not treat yourself to such decadence. Word of warning...do not overcook. Work quickly.

INGREDIENTS:
• coconut oil, or Canola oil
• 1/4 yellow onion, chopped
• 1 large clove garlic, pressed
• 1 mild Indonesian red chili or 1/4 red bell pepper, seeds removed and chopped
• 1/2 chicken breast (skin and bones removed), cut into bite sized chunks (or use large shrimp)
• sea salt ( Get Balinese salt if you can - it is delectable.)
• 1 teaspoon soy sauce (GF folks, be sure to use Tamari)
• 1/3 cup carrot, sliced somewhat thin into lovely flowers
• 1/3 cup turnip, sliced somewhat thin into lovely flowers as well
• 1 small tomato, diced
• 2 large button mushrooms, sliced into sixths
• 1/3 cup fresh corn kernels ( or baby corn sliced) (cant do corn? leave it out)
• 1/3 cup sliced green beans
• (cauliflower and broccoli also work in this soup)
• 1 shallot, peeled and sliced thin
• 5-6 cashews or a good handful (You might as well have a few more, just for munching.)
• 2/3 cup chopped Napa cabbage
• 2/3 cup chopped bok choy

Directions:

1. Prep all ingredients.  Later, you will need to quickly add ingredients and want to have everything easy and ready for this quick-to-cook stew. Set it up in the order you will be cooking in.
   
2. Place a sauce pan on the stove over medium high heat. Quickly heat 1 tablespoon coconut (careful, it can burn) or Canola oil, then turn heat down to medium. Saute and stir red pepper, onion, garlic in the oil for about 1 minute.
   
3. Add chicken or Shrimp until almost pink (I used Trader Joe's Frozen Shrimp) and about 1/4 teaspoon sea salt. Stir and cook for another minute or so.
   
4. Add 1 teaspoon soy sauce and one cup water. Stir and turn up heat to high. When liquid comes to a boil, add turnips and carrots. Reduce heat to a vigorous simmer and cook about 3 minutes.
   
5. Add chopped tomato - cook another minute.
   
6. Add mushrooms, corn, and green beans and cook another two minutes. Cover an set stew aside until you're ready to eat.
   
7. Slice shallot. Saute shallots over medium/low heat with a small amount of coconut or canola oil for about 5 minutes until brown and crispy. Stir shallots regularly to insure even cooking. Set aside.
   
8. Quickly fry cashews in coconut or Canola oil until brown. Set aside.
   
9. Just before eating, bring soup to a boil. Add cabbage and bok choy. Cook only a minute or so until all veggies are tender. Plate the soup. Top with fried shallot and cashews. Dig in. Ahhhhh
   
   
   Source: http://yummysupper.blogspot.com/

Clam Chowder

I missed clam chowder until this recipe came along. Smooth and creamy, delightfully different. Set 4-to 6 bowls at the table. Great after a snow trip, or a rainy day. I halved this recipe and it was still good. Serves 4-6 people. I think this would work well in a pot pie.

Ingredients:
8 slices of bacon
1 medium onion, minced
3 celery stalks, chopped
4 medium potatoes, diced into bite sized pieces
2 quarts of GF chicken broth
8 oz of diced green chiles
1 tbsp. of homemade taco seasoning or (packaged mix) always check ingredients.
1 tbsp. of ground cumin
salt, to taste (light)
3/4 cups of butter or margarine of choice
3/4 cups of GF flour (I used a mix of Teft and Brown rice)
1 quart of cream (unsweetened coconut creme milk)
2 (6.5 oz) cans of minced clams (I may put more next time)
8 oz. of sour cream
6 oz. of alternative cheddar cheese (optional)
1 bunch of chopped cilantro or diced green onions(optional)

Directions:

1. Begin by frying up your bacon in a skillet. Crumble bacon, set aside. To your fried bacon oil, add the onion and celery and allow to cook until the veggies turn translucent.

2. Meanwhile, bring chicken broth to boil in a 6 quart soup pot and add diced potatoes, green chiles, taco seasoning, cumin, and salt and bacon bits. Allow potatoes to cook in the boiling broth.

3. About 10 minutes before broth and aromatic veggies are ready, begin making your roux in a small sauce pan. Melt butter over medium heat; then add flour, stirring constantly to create a pasty roux. To the hot roux, add the cold cream. Pour into pot and continue stirring over medium heat until it thickens into a nice, creamy gravy. Add clams and sour cream, serve when heated through. Top with cheddar cheese, cilantro or diced green onions. (I might try chives next time)

This is a wonderful filling recipe. It makes enough to feed a crowd. Start by making it in half and you be the judge.

Source: Food Renegade/adapted

Coconut Soup

I didn't know coconut soup could be this good. Try it.

INGREDIENTS:

•  2 tbsp canola or extra-virgin olive oil
• 1 clove garlic, minced
• 1 medium onion, chopped
• 1 cup carrots, scrubbed and chopped into approximately 1/2-inch pieces
• 1 cup small white or red potatoes, scrubbed and chopped into approximately 1/2-inch pieces
• Sea salt and ground black pepper, to taste
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 cup skim milk
• 2 boneless, skinless chicken breasts (4 oz each)
• 1/2 cup snow peas, cleaned and cut lengthwise
• 1 tsp red chile pepper flakes (or to taste)
• 1 to 2 tsp fresh lemon juice
• 4 tbsp cilantro, coarsely chopped

INSTRUCTIONS:

1. Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent.
2. Add broth and coconut and skim milks. Bring to a light boil.
3. Add chicken, cover and let simmer for 12 minutes over medium-low to medium heat.
4.  Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes.
5. When cool enough to handle, slice chicken and add pieces back to the soup.
6. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Source: Clean Eating online

Potato Leak Soup

I love potato leak soup, I have made it various ways. I love the fresh rosemary, and the sweetness of the yukon gold potatoes, leeks and shallots.

Ingredients:
• 2 dried bay leaves
• 6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
• 4 sprigs fresh flat-leaf parsley
• 1 teaspoon whole black peppercorns
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 stalks celery, cut in ¼ inch dice
• 6 leeks, white parts only, washed well, thinly sliced
• 4 shallots, diced
• 6 cloves garlic, minced
• 2 ½ pounds Yukon gold potatoes, peeled and cut into 1 inch pieces
• 8 cups Chicken Stock
• 1 cup milk
• ½ cup crème of coconut (or heavy cream if tollerated)
• Salt and freshly ground pepper


Directions:
1. Make a bouquet garni: First wrap the bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat the olive oil and butter in a medium stockpot. Add the celery, leeks, shallots, and garlic: cook on medium low heat until very soft, about 45 minutes, stirring only occasionally.  Do not brown. Add the potatoes, stock and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.

3. Working in batches, pass half of the soup through a food mill fitted with a medium disk, into a large saucepan. Or use a blender. Add remaining chunky soup. Place the saucepan on medium low heat to warm the soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.

White Bean Soup

A staple in my house is this white bean soup. It is extremely versatile and forgiving... and did I mention delicious? Freeze leftovers for another time.

Ingredients:

• 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
• 2 tablespoons extra-virgin olive oil
• 1  Spanish onion, finely chopped (or onion of choice)
• 1 large carrot, finely diced
• 2  celery ribs, finely diced
• 4 cloves garlic, minced
• 1  fresh bay leaf
• 2 teaspoons chopped thyme
• 2 teaspoons chopped rosemary
• 1 pound Great Northern beans, soaked overnight with 1 tablespoon of Soda, rinsed then drained
• 10 cups chicken stock
• Salt  and freshly ground pepper
________________________________________
Directions:
1. In a large pressure cooker, cook  the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. (Save some bacon for garnish)

2. Heat the olive oil in the soup pot. Add the onion, carrot, and celery and vegetables.

3.     Stir in the garlic, bay leaf, and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock, put on the lid, put on the pressure regulator.

4.     Bring to a boil, adjust temperature so that the pressure regulator is constantly rocking gently back and forth. Once rocking continuously, time for 30 minutes. Turn off flame and let pot cool on it’s own.

5.     After pressure has been completely reduced, (check your guide) remove the pressure regulator. Discard the bay leaf and stir in the remaining thyme and rosemary. (You may want cream of bean soup..put some in a blender and blend until smooth and return to pot, or pour into bowls.)

6.      Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

• You may have to play with the time because of the type of beans you are using. Adjust accordingly.

Source: Unknown