Wednesday, July 14, 2010

Potato Soup

 

Free of:  Gluten, Corn, Soy, Dairy

I wanted a change of pace from making chicken noodle soup for my one son.    I found a recipe from Paula Deen that got great reviews and I decided that I would make it dairy free.  All my kids loved the soup.  So here is my adapted version of her Potato Soup with Shrimp.  

Ingredients:
1/2 cup extra virgin olive oil
1 small onion diced
2 carrots diced about the same size as the onions
2 tablespoons of sweet rice flour
8 medium russet potatoes, peeled and cubed
2 1/2 cup hemp milk
2 1/3 cup chicken broth*
1 tablespoon dried parsley
Salt and pepper to taste


Directions:

In a 4 quart pot, saute the onions and carrots in the olive oil, until they are tender, about 5 minutes.  Add flour and whisk.  Cook for about 1 minute.  Add the potatoes, milk and chicken broth.  Cook over medium heat for 20-30 minutes, or until the potatoes are soft and tender.  Add the parsley, and salt and pepper to taste.

Notes:

  •  The original recipe called for shrimp to be boiled in salt water until they turn pink and then added to the soup.  I loved the potato soup before adding the shrimp, but decided to add the shrimp for something different.  I cheated though and added what shrimp I had on hand, which was 2 cups of salad shrimp.  I added them after the soup was cooked because salad shrimp are already cooked, and I didn't want them to be tough.  
  • Paula also suggested garnishing with bacon bits. Sounds yummy. 
  • In the readers review of her recipe, many commented on being allergic to, or disliking shrimp.  They suggested using ham instead, and adding corn.  I thought that this really sounded good.  I am going to make this soup next time with diced ham and peas (we are allergic to corn).
  • * in Paula's recipe it called for chicken bouillon cubes.  I can't use chicken broth if I want my whole family to eat something ( I have one child allergic to chicken), so I made this soup with homemade pork broth instead and it was excellent.  I wrote up the recipe with the  2 1/3 cups of chicken broth (the liquid) mainly because it is a more readily available ingredient.   
Update:
      I made this soup with ham, and it was wonderful.  If for some reason you want to thicken your soup, don't forget  that you can take a cup or so of the potatoes with some of the broth and put it in a blender and then add it back to your soup.   

        

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