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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. wi
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
al 10 minutes. limp and transparent, but not brown.
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 ered, for 30 minutes. With a blender, puree until smooth.
fill the pot three-quarters full. 3 potatoes, peeled and cubed 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 th

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