For over 30 years now, we have been making soups gluten-free. Roux and cream were far too heavy for our taste. So we used potatoes to thicken our soups. This way we are able to have creamy soups that are low in fat and cholesterol but are full of flavor even though we use no stock. The flavor of this soup improves even more the next day!
- 1 tablespoon peanut or other oil
- 1 medium yellow onion, diced
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups sliced celery (remove tough “strings” from the stalks)
- ½ cup chopped flat-leaf parsley
- 1 ½ cups cold water
- 1 cup whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat a large, heavy bottomed pan. Heat the oil. Add the onions and saute for a couple of minutes on a medium flame. Add the potatoes, salt and pepper and continue cooking till the potatoes are half-cooked, which should be another 3-5 minutes. Add celery, stir everything, cover the pot and cook on medium flame for about 10 minutes or till the vegetables are soft. Add the parsley and cook another 5 minutes. If the vegetables stick to the bottom, add water now. If not, wait till the parsely is tender and then add the water. Simmer the vegetables in water for 5 minutes.
- Allow the vegetable mixture to cool. Then puree it in a blender or food processor till smooth. Return the soup mixture to the pot. Add the cup of milk, stir and simmer gently for 10 minutes.
- Taste the soup for seasoning and thickness, making any adjustments that are necessary. Serve hot.
Serves 4. Preparation and cooking time: 45 minutes.
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