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soups & yields 7 quarts yields 4 quarts serve with Garlic Croutons (p. 110). served cauliflower, and the dill. Cook for 5 more minutes and boil and cook for 30 minutes. browned, about 25–30 minutes. Stir occasionally. salt, and pepper in the oil on low heat until soft and lightly bite-size pieces. the sautéed onion and mushrooms. with an immersion blender until smooth and creamy. brown. the sliced mushrooms in the remaining ¼ cup oil until golden and cook for 2 hours. with enough water to c
accompaniments

yields 7 quarts
GLUTEN-FREE CREAMED CHICKEN SOUP
This soup is a healthy version of the commercial ones that contain unnatural ingredients, such
as coffee whitener, white flour, and flavor enhancers. It’s a warming hearty soup ideal for winter.
4 chicken cutlets or 2 turkey wings 1. Place the chicken or turkey and the carrots in a cooking bag.
3 carrots, peeled Place the cooking bag in an 8-quart pot together with the lima
yields 7 quarts 1 pound (about 2 cups) large beans, squash, garlic, salt, and pepper. Add water to fill the pot
lima beans three-quarters full and cook for 2–3 hours.
3 pounds (about 3 large) zucchini 2. Remove the cooking bag. With a blender, puree the soup until
YELLOW or yellow squash, peeled and smooth.
SPLIT PEA SOUP cubed 3. Discard the carrots. Cut the chicken or turkey meat into ½-inch

2 onions, minced 6 cloves garlic cubes and return it to the soup.
4 cloves garlic, minced 1 tablespoon salt 4. Spoon a tablespoon of green peas into each soup bowl im-
3 stalks celery, diced Dash of ground black pepper mediately before serving. This soup freezes well.
1/3 cup oil 1 cup frozen green peas, thawed,
4 yellow squash, unpeeled and for garnish
grated
1 tablespoon salt
Pinch of cayenne pepper CREAMED ASPARAGUS SOUP yields 4 quarts
1 cup yellow split peas
16 ounces cauliflower florets Cook asparagus minimally, since overcooking it leads to decreased nutritional value and
discoloring. Asparagus is an excellent source of vitamins A and C. As an added benefit, it is
1. In an 8-quart pot, sauté the on- also calorie-counter friendly.
ions, garlic, and celery in the oil 1 large onion, minced 1. In a 5-quart pot, cook the onion and garlic in ¼ cup water for
until lightly browned. Add the 2 cloves garlic, crushed 20 minutes, adding water as necessary. The onion should be
squash and sauté for an addition- 8¼ cups water limp and transparent, but not brown.
al 10 minutes.
2. Add the salt, cayenne pepper, 1 large zucchini, unpeeled and 2. Add the zucchini, potatoes, and 2 cups of water. Cook, cov-
cubed
split peas, and enough water to 3 potatoes, peeled and cubed ered, for 30 minutes. With a blender, puree until smooth.
fill the pot three-quarters full. 3. Add the remaining 6 cups of water, salt, pepper, basil, and as-
Cook for 2 hours, adding water as 2 teaspoons salt paragus to the pot, and bring to a boil. Reduce the heat and
necessary. 1/8 teaspoon ground black pepper simmer for 5 minutes.
3. Cut the cauliflower into bite-size ½ teaspoon dried basil (optional)
16 ounces asparagus, chopped
florets. Add it to the pot and re-
move from the heat immediately.

Green Pea Soup
208 HEALTHY EVER AFTER till the desired consistency is reached. boil. Continue cooking at a low boil for 10 minutes. until lightly browned. 1 small carrot, peeled 8 cups water 1 clove garlic 1 bay leaf 3 leeks 5 ears of corn CORN STOCK 3. With a blender, puree the soup until smooth. Add more water 2. Add the peas, zucchini, salt, pepper, and water and bring to a 1. In a 5-quart pot, sauté the onion and garlic in the oil or butter turn off the heat. for 40 minutes. Strain the stock, reserving t

209

blender before serving.
desired, puree with an immersion
mer for 2 minutes and serve. If
liflower and bring to a boil. Sim-

done.
45 minutes, or until the barley is
en stock, barley, and water for

yields 2½ quarts

yields 3 quarts

yields 4 quarts