More soups for vitamix: was - found it Re: aebleskiver post

[Guest guest]

I would love to see more recipes too!!!I've never cooked with watercress. Is it mild?UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)At 12:43 AM 8/29/2010, you wrote:My mom makes soups with her Vitamix. They are so good! I'll have to dig up the recipes, they're adapted from recipes in the book that comes with the Vitamix (to make them SCD legal). I need to make a video of my bird chowing down on these. She uses the bottom part of her beak like a scoop shovel to suck up the soup, and gobbles it down as fast as she can :-).I use my Vitamix to make my savory smoothies. It blends everything so completely. It would be neat to see some more good soup recipes that are SCD-legal.Misty sent me this one - it's kind of a classic. I subbed out the potato and replaced it with

cooked lentils. But you could also use cauliflower or celery root. Andyou can eat it chilled for summer or hot: http://www.epicurious.com/recipes/food/views/Chilled-Watercress-Spinach-Soup-359550?mbid=rss_epinr & utm_source=feedburner & utm_medium=feed & utm_campaign=Feed:+newrecipes+(Epicurious+-+New+Recipes) & utm_content=My+YahooChilled Watercress Spinach Soup2 tablespoons (1/4 stick) butter or olive oil2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)1 (7- to 8-ounce white-skinned potato,) peeled, diced - sub with 1 cup cooked lentils or celery

root or cauliflower.3 cups (or more) chicken broth2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)1 cup (packed) baby spinach leaves1 1/2 teaspoons fresh lemon juice or increase to taste. 2 hard-boiled eggs, peeled,

chopped (for garnish)print a shopping list for this recipe<rd_buckets_divider.gif>preparationMelt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool

slightly.Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress

sprigs.Misty

[Guest guest]

I would love to see more recipes too!!!I've never cooked with watercress. Is it mild?not as mild as baby spinach, frex, but, yeah, it's pretty mild. Though I guess it gets a bit milder if cooked longer. I found this one today. Just once again sub out the potatoes and replace withlentils or cauliflower or celery root and obviously leave out the baguette croute. though this one you don't make with the vitamix:Niçoise vegetable stew with rouillehttp://www.telegraph.co.uk/foodanddrink/7956374/Nicoise-vegetable-stew-with-rouille.htmlServes four as a main course, six as a side dishThis is like a Provençal fish soup without the fish. It has a really gutsy flavour. If you want to make it fishy, you can poach some fish in the soup at the end; or you can cook fish separately and put some on top of each serving.For the stew4 tbsp olive oil500g (1lb 2oz) small waxy potatoes, halved (use celery root or prepared lentils or cauliflower )150g (5½oz) baby onions3 leeks, trimmed, washed and cut into chunks2 garlic cloves, crushed¼ tsp dried chilli flakes700ml (1¼ pints) vegetable or chicken stockgood pinch of saffron1 strip orange zest3 thyme sprigs2 small fennel bulbs, sliced lengthways6 plum tomatoes, quarteredgrated gruyère (optional)For the rouille3 garlic cloves, roughly chopped2 egg yolks150ml (5fl oz) olive oil4 tsp tomato purée (use SCD very cooked down tomato juice instead)lemon juice½ tsp cayenne pepperHeat the oil and gently sauté the [celery root/cauliflower/lentils], onions and leeks for about 15 minutes. It's nice if the celery roots etc. get a little golden. Stir from time to time to make sure nothing sticks. Add the garlic and chilli and sauté for a further minute, then add half the stock. Bring to the boil, add the saffron, orange zest, two of the thyme sprigs, salt and pepper and reduce to a simmer. Cook until the celery roots, etc. is just becoming tender – about 10 minutes.Add the fennel and tomatoes. Stir well and cook until the vegetables are tender – a further 10 minutes or so. Stir carefully every so often to make sure everything's well coated in the saffron juices, but try not to break up the celery root, etc.For the rouille, put the garlic and a little salt into a mortar and grind to a purée. (Or crush the garlic and put into a bowl with some seasoning.) Mix in the yolks, then add the oil drop by drop, beating all the time (with a wooden spoon or electric hand beater). The mixture should thicken. Don't add the next drop of oil until the previous drop has been incorporated fully and the mixture has thickened. Add the tomato purée, lemon juice to taste and the cayenne, then adjust the seasoning.Strip the leaves from the remaining thyme and add to the stew. Serve in soup plates with rouille spooned on top. I sometimes also serve grated gruyère and croûtes (you can use rosemary almond crackers from Elana's recipes), as you would with fish soup.UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)At 12:43 AM 8/29/2010, you wrote:My mom makes soups with her Vitamix. They are so good! I'll have to dig up the recipes, they're adapted from recipes in the book that comes with the Vitamix (to make them SCD legal). I need to make a video of my bird chowing down on these. She uses the bottom part of her beak like a scoop shovel to suck up the soup, and gobbles it down as fast as she can :-).I use my Vitamix to make my savory smoothies. It blends everything so completely. It would be neat to see some more good soup recipes that are SCD-legal.Misty sent me this one - it's kind of a classic. I subbed out the potato and replaced it with cooked lentils. But you could also use cauliflower or celery root. Andyou can eat it chilled for summer or hot: http://www.epicurious.com/recipes/food/views/Chilled-Watercress-Spinach-Soup-359550?mbid=rss_epinr & utm_source=feedburner & utm_medium=feed & utm_campaign=Feed:+newrecipes+(Epicurious+-+New+Recipes) & utm_content=My+YahooChilled Watercress Spinach Soup2 tablespoons (1/4 stick) butter or olive oil2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)1 (7- to 8-ounce white-skinned potato,) peeled, diced - sub with 1 cup cooked lentils or celery root or cauliflower.3 cups (or more) chicken broth2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)1 cup (packed) baby spinach leaves1 1/2 teaspoons fresh lemon juice or increase to taste. 2 hard-boiled eggs, peeled, chopped (for garnish)print a shopping list for this recipe<rd_buckets_divider.gif>preparationMelt butter in heavy large saucepan over medium heat. Add leeks and potato; sauté until leeks are slightly softened but not brown, stirring often, about 5 minutes. Add 3 cups broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, 10 to 12 minutes. Add watercress and spinach; stir until wilted, about 1 minute. Cool slightly.Working with 1 cup at a time, puree soup in blender until smooth. Transfer soup to large bowl. Stir in lemon juice; season with salt and pepper. Chill until cold, about 2 hours. Thin with more broth, if desired.Ladle soup into bowls. Garnish center of each with hard-boiled eggs and small watercress sprigs.Misty

[Guest guest]

My DH has very bland taste buds and he would think watercress is pretty

strong. I think it's mildly nippy, a bit peppery. I really like

some to perk up salad and it's great in soup, too.

I've never cooked with watercress. Is it mild?

[Guest guest]

At 05:01 PM 8/29/2010, you wrote:

Broccoli (or Cauliflower) & Cheese Soup

And actually, if you increase the DCCC and reduce the water, you may not

even need the coconut flour, especially if (a) the spouse hates coconut,

or ( it isn't tolerated.

Looks tasty -- I might be tempted to make the soup proper, then todd in

the broccoli and whirl for just an instant to break it up, as opposed to

fully pureeing it -- though we were talking about purees, here!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Thanks, . I look forward to trying it. I just talked with a friend who has many food allergies and she reminded me to make sure I rotate my food. I know this has been discussed but I've been in a "rut" only wanting to eat my butternut squash fries. I've never done drugs but I'm obssessed with them. It'll be good to force myself to branch out. UC-C 12/09SCD 1/10Daily, CLO, Magnesium, bromelain, acidophilus Mom of 2 crazy monkeys :-)

My DH has very bland taste buds and he would think watercress is pretty

strong. I think it's mildly nippy, a bit peppery. I really like

some to perk up salad and it's great in soup, too.,

I've never cooked with watercress. Is it mild?

[Guest guest]

True. Maybe my mom added water to stretch the soup a little farther ;-).

Actually, I think the original recipe called for milk, so she made her own milk

by creaming the DCCC with water.

The coconut flour doesn't leave a coconut taste in the soup though, so it mostly

comes down to whether or not you can tolerate it.

I was thinking that this recipe would probably work with squash too. That might

have to be the next experiment :-).

Holly

Crohn's

SCD 12/01/08

> >

> >

> >Broccoli (or Cauliflower) & Cheese Soup

>

> And actually, if you increase the DCCC and reduce

> the water, you may not even need the coconut

> flour, especially if (a) the spouse hates coconut, or ( it isn't tolerated.

>

> Looks tasty -- I might be tempted to make the

> soup proper, then todd in the broccoli and whirl

> for just an instant to break it up, as opposed to

> fully pureeing it -- though we were talking about purees, here!

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>

[Guest guest]

At 01:02 AM 8/30/2010, you wrote:

I was thinking that this recipe

would probably work with squash too. That might have to be the next

experiment :-).

Sounds delicious!

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle