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soups & yields 5 quarts Croutons (p. 110). with Buckwheaties (p. 337) or Garlic tender, about 5–7 minutes. Serve Simmer until the broccoli is just ing broccoli and 3 cups water. ree the soup. Add the remain- utes. low boil and simmer for 10 min- cover the vegetables. Bring to a broccoli, and enough water to the oil until light brown. and cubed 3. With an immersion blender, pu- 2. Add the zucchini, salt, half the 1. In a large pot, sauté the onion in 3 cups water 24 ounces broccoli, cho
accompaniments

yields 6 quarts yields 6–8 servings
CREAMED ONION SOUP WITH ROASTED GARLIC GLUTEN-FREE QUINOA DUMPLINGS
Roasted garlic in soups takes planning, but it’s well worth the effort for the rich and pungent ¾ cup quinoa flour 1. In a small bowl, combine the quinoa flour, salt, baking powder, pep-
flavor it adds.
¼ teaspoon salt per, and onion powder. Add the egg, water, and oil and mix well.
1 head garlic 1. Cut 1/8 inch off the top of the head of garlic and brush with 2 Pinch of baking powder 2. Drop by the teaspoon into boiling soup or water. Cook at a low boil
¼ cup oil tablespoons of oil. Roast in the oven at 350˚ F for 1 hour. Dash of ground black pepper for 10 minutes.
2 large onions, chopped 2. In a 4-quart pot, sauté the onions with the rest of the oil until ¼ teaspoon onion powder
2 pounds (about 4 medium) limp. 1 egg, beaten
zucchini, peeled and cubed 3. Add the zucchini, chicken stock or water, salt, and pepper and 4 tablespoons water
4 cups chicken stock or water bring to a boil. 1 tablespoon oil
2 cups water 4. Press the garlic out of its peels and add to the soup. Reduce
1 teaspoon salt the heat and simmer for a half hour.
Dash of ground black pepper 5. With a blender, puree the soup until its consistency is smooth. NOKERLACH yields 6–8 servings
Serve with Garlic Croutons (p. 110) or Buckwheaties (p. 337).
A signature of Hungarian cooking, nokerlach are egg and flour dumplings that make a
nice light and chewy alternative to kneidlach.
BROCCOLI BARLEY SOUP yields 5 quarts
2 eggs 1. In a large bowl, combine all the ingredients until smooth. Refrigerate for 20
Broccoli is a good source of fiber, vitamin B1, vitamin A, and assorted other vitamins and 1/3 cup white spelt flour minutes.
minerals. It also has a distinctive, hearty flavor and adds a vibrant color to any dish.
1/3 cup whole spelt flour 2. Drop by the teaspoonful into boiling soup or water and cook for 20 minutes.
1/3 cup barley, soaked overnight 1. In a large pot, cook the barley in 3 cups of the water for 2 1 tablespoon oil
7 cups water hours. Check regularly to make sure the water covers the bar- 1 tablespoon water
1 head garlic ley by two inches. ½ teaspoon sea salt
1 large onion 2. Cut 1/8 inch off the top of the head of garlic and brush with 1 ½ teaspoon baking powder
5 tablespoons oil tablespoon of the oil. Roast in the oven at 350˚ F for 1 hour.
24 ounces broccoli, chopped While the garlic is roasting, using a 5-quart pot, sauté the on-
(see recipe note) ion in the remaining 4 tablespoons of oil until lightly browned. GLUTEN-FREE NOKERLACH yields 12–14 servings
1 teaspoon salt 3. Press the garlic out of its peel. Add the garlic, broccoli, and re- 1 cup tapioca flour 1. In a large bowl, combine the tapioca flour, rice flour, cornstarch, and
¾ cup shredded cheese maining 4 cups water to the barley, and boil for several min- 1 cup rice flour salt.
(optional) utes. Remove 2 cups of the soup and set aside. ½ cup cornstarch 2. Add the oil, eggs, and several drops of water at a time until the batter
4. With a blender, puree the soup until the consistency is smooth. ½ teaspoon salt is smooth and fairly loose.
RECIPE NOTE For a Add the barley and salt and return the 2 cups of unblended
richer flavor, add 16 ounces soup to the pot. Cook for several minutes just to blend the fla- 2 tablespoons oil 3. Drop by the teaspoon into a pot of salted, boiling water or boiling soup. Cook
of chopped cauliflower to vors. 2 eggs, beaten at a low boil for 10 minutes.
the soup when adding the 5. Place 2 tablespoons shredded cheese into individual soup 7/8 cup water
broccoli.
bowls. Spoon hot soup over the cheese and serve immediately.

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