Trying a GFCF diet on your kids is challenging and expensive. The following recipe is easy, quick, and cheap. It is based on the "Fresh Pea Soup" recipe from Ina Garten's Barefoot Contessa At Home. It takes about 20-30 minutes to prepare, and can be served hot or cold. It makes great baby food, and can be stored for quick use by freezing the soup in ice cube trays.
Pea Soup - Gluten-free Casein-free (GFCF)
preparation time about 20-30 minutes
about 2 tablespoons canola oil (to coat the bottom of the pot)
2 leeks (white/light green parts - washed and rough chopped)
1 med. onion (rough chopped)
about 1 quart chicken stock (we use organic free range type)
32 oz frozen peas (we use 2 packs Trader Joes petite peas)
about 1/2 cup chopped mint (can substitute with basil)
1 teaspoon dried thyme
salt and pepper to taste (if chicken broth is salted, you usually don't need salt)
water or extra chicken stock to adjust the thickness of the soup
In a soup pot, saute the chopped leeks and onions in canola oil until tender (about 10 minutes with medium heat). Add chicken stock and thyme and bring to a boil. Add the frozen peas and cook for an additional 3-5 minutes. Use any extra chicken stock or water to adjust the water level to just cover the peas in broth. I bring the soup to a boil and then immediately remove the pot from the heat. Add the chopped mint (or basil). Using a hand blender (wand blender), puree the soup in the pot until it has reached the desired consistency. If you want a thinner soup, add water or chicken stock. Unless I'm serving the soup hot to adult guests, I let the soup cool first before blending the soup to avoid splash burns.
Garnish with chives, scallions, and/or GFCF croutons. It tastes great hot or chilled. Our kids prefer it room temperature. If you prefer a vegan soup, substitute with vegetable stock or water.
No comments:
Post a Comment