Accepting the challenges in creating a gluten free household

Posts tagged ‘Soup’

Salmon Chowder

I am a soup person. I just realized I have focused on baked goods here, and haven’t added many main dishes or soup recipes. I’ll begin to rectify that right now with one of our favorites: Salmon Chowder.

Salmon Chowder

I seldom follow a recipe as closely as I followed this one. Especially soup. I used the leftover salmon from our dinner the other day – I wanted to grill the salmon in the freezer before it got old enough to taste fishy. It was still good, but ‘the salmon’ I pulled out of the freezer turned out to be two salmon frozen together. I find leftover salmon difficult to use, but thought I’d make chowder this time. This was an awesome recipe, and I will make it again soon, I’m sure. (I actually wrote this blog post last year, but neglected to post it. We have had this chowder many, many times since writing this, and do not get tired of it.)

3 Tbsp butter
1 large onion, chopped
2 stalks celery, chopped
1-2 cloves garlic
2 cups diced potatoes
2 carrots, sliced
2 cups gluten free chicken broth
1 tsp salt
1 tsp pepper
1 tsp dill
2 cans gluten free salmon*
1 can evaporated milk
1 can creamed corn
½ lb cheddar cheese, shredded

In a large saucepan, heat the butter, and add the chopped onion, celery and garlic. Saute until the onions are translucent. Add the potatoes, carrots, chicken broth and seasonings. Cook for 10 – 15 minutes. Add the salmon, evaporated milk and creamed corn and continue to cook until heated through. Add the cheese, stir to melt, and serve.

*It was a surprise to me that salmon & tuna might NOT be gluten free. Avoid fish canned in broth.

Russian Borscht

When my girls were old enough to start helping in the kitchen, we would occasionally borrow an ethnic cookbook from the library, and find a recipe we wanted to try. This is based on a recipe that comes from a Russian cookbook. With my culturally Mennonite background, I was used to Cabbage Borscht, a similar soup without the beets. We all loved Grandma’s Cabbage Borscht, but I made this enough that when my family hears the word ‘borscht’, they think of beet soup. And it is naturally gluten-free.

4 Beef neck bones
2 beets
2 carrots
2 onions
12 cups water
3 medium potatoes
1 tsp lemon juice
1/4 cabbage
1/2 green pepper
1 bunch fresh parsley or 1 tbsp dried parsley
½ tsp salt
2 cups tomato juice
sour cream

Wash beets and carrots thoroughly. Place neck bones, beets, 1 carrot and 1 onion (cut in half) in a dutch oven (large pot) with 11 cups of water. Bring to a boil; reduce heat to medium and cook for 25 minutes or until vegetables are soft. Set carrot and beets aside to cool; discard onion and neck bones. Peel and quarter potatoes, slice cabbage and pepper and onion. Peel and slice raw carrot. Add raw vegetables, parsley, salt and 1 cup water and cook for 20 minutes. Stir in tomato juice and cook for another 8-10 minutes. Peel the cooked beets and carrot, chop and add to soup. Continue to cook 10-15 minutes. Add lemon juice before serving. Discard fresh parsley. Serve with pepper and 1 Tbsp sour cream per serving.