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soups & yields 6–8 servings yields 6–8 servings yields 12–14 servings at a low boil for 10 minutes. is smooth and fairly loose. salt. minutes. for 10 minutes. per, and onion powder. Add the egg, water, and oil and mix well. 3. Drop by the teaspoon into a pot of salted, boiling water or boiling soup. Cook 2. Add the oil, eggs, and several drops of water at a time until the batter 1. In a large bowl, combine the tapioca flour, rice flour, cornstarch, and 2. Drop by the teasp
accompaniments
yields 8 kneidlach
WHOLE WHEAT KNEIDLACH
1 egg 1. In a medium bowl, combine all the ingredients, adding the bread crumbs and
1 tablespoon safflower oil (or any flax meal last. The mixture will be heavy but loose. Refrigerate overnight, or for
unrefined oil) at least 2 hours.
¼ teaspoon sea salt 2. Form balls with wet hands and drop into salted boiling water. Cook, covered,
Dash of ground black pepper over low heat for 25 minutes. yields 5 quarts
1 tablespoon water
Dash of baking powder
¼ teaspoon onion powder RECIPE NOTE Any whole grain bread crumbs or cornflake crumbs may be CREAMED
1 teaspoon dried parsley used instead of the whole wheat bread crumbs. To make the bread crumbs re- BROCCOLI SOUP
3 tablespoons whole wheat bread quired in this recipe, toast whole grain bread and grind into crumbs in a food 1 onion, chopped
crumbs (see recipe note) processor. Bread crumbs will keep fresh in the refrigerator for several weeks. 4 tablespoons oil
1 tablespoon flax meal 3 pounds zucchini, unpeeled
(see recipe note on p. 70) and cubed
¾ tablespoon salt
yields 2½ cups 24 ounces broccoli, chopped
GARLIC SOUP NUTS
3 cups water
Croutons can be served in soups, over salads, or as a nosh on its
own. These croutons can be stored in an airtight container for 1. In a large pot, sauté the onion in
several weeks. the oil until light brown.
2. Add the zucchini, salt, half the
2 eggs 1. Preheat the oven to 375˚ F. Line a
3 tablespoons oil baking sheet with baking paper. broccoli, and enough water to
3 cloves garlic, crushed 2. In a mixing bowl, beat the eggs cover the vegetables. Bring to a
½ teaspoon sea salt with the oil. Add the garlic and mix low boil and simmer for 10 min-
1½ cups whole wheat well. utes.
or whole spelt flour 3. In a medium bowl, combine the 3. With an immersion blender, pu-
½ teaspoon baking salt, flour, and baking powder and ree the soup. Add the remain-
powder pour into the egg mixture. ing broccoli and 3 cups water.
4. Knead the mixture into a smooth Simmer until the broccoli is just
tender, about 5–7 minutes. Serve
dough. Roll into long strips ¼ inch with Buckwheaties (p. 337) or Garlic
thick. Cut to form tiny squares.
5. Transfer the dough onto the lined Croutons (p. 110).
baking sheet and bake for 15–20
minutes.
Broccoli Barley Soup
214 HEALTHY EVER AFTER serve with Garlic Soup Nuts (p. 214). tency. Garnish with leek slices and sion blender for a creamy consis- ditional 30 minutes. per, and basil, and cook for an ad- mer for 25 minutes. cover the vegetables, and sim- 20 minutes. Add water just to parsnips, and garlic in the oil for 3. If desired, blend with an immer- 2. Add the 5 cups of water, salt, pep- 1. In a 4-quart pot, sauté the leeks, Leek slices, for garnish Dash of basil Dash of ground black
211
(optional)
yields 3 quarts
