soup Archives | GFF Magazine

French Onion Soup with Parmesan-Garlic Croutons Gluten-Free Recipe

Erika — Wed, 04 Oct 2023 19:19:00 +0000

The slow-and-low caramelization of onions results in a seductive and satisfying gluten free soup, while a cheesy gluten-free crouton garnish lends welcome crunch that transforms into soggy, sopping goodness.

French Onion Soup with Parmesan-Garlic Croutons Gluten-Free Recipe

For a classic finishing touch, top individual bowls of hot soup and croutons with grated Gruyère cheese. Once cooled, the croutons will keep in an airtight container for 1 week.

Servings Cups

Author Christiann Koepke

Ingredients

For the Soup:

1/2 cup (1 stick) unsalted butter
4 pounds (4 to 5 large) yellow onions, thinly sliced (about 8 cups)
3 large (about 8 ounces) shallots, coarsely chopped
4 cloves garlic coarsely chopped
3 sprigs fresh thyme plus more leaves for garnish
1 bay leaf
Kosher salt and freshly ground pepper
1-1/2 cups good-quality dry white wine divided
8 cups (2 quarts) good-quality gluten-free beef broth
1 recipe gluten-free Parmesan-Garlic Croutons optional

For the Parmesan-Garlic Croutons: Makes About 5 Cups

2/3 cup olive oil
6 cloves garlic smashed with side of knife
1 teaspoon kosher salt divided
1 gluten-free baguette or loaf of Italian bread cut into 1-inch cubes (about 5 cups)
3/4 cup finely grated Parmesan cheese divided

Instructions

Make the croutons: Preheat the oven to 400°F. In a small saucepan, combine the oil, garlic, and 1/2 teaspoon of the salt, bring the oil to a simmer over medium heat, and let the garlic simmer for 5 minutes, without browning, to infuse flavor. Discard the garlic; reserve the oil.
Line a rimmed baking sheet with parchment paper. Place the bread cubes on prepared pan, drizzle with the garlic oil, sprinkle with the remaining 1/2 teaspoon salt, and toss to help the bread absorb the oil. Spread the cubes in a single layer in the pan and bake for 5 minutes. Toss the croutons, and sprinkle with half of the Parmesan cheese. Bake until the croutons are golden and the cheese is melted, another 5 minutes. Toss the croutons again, gathering up the cheese onto the croutons, then sprinkle with the remaining Parmesan and bake until golden brown and crispy, another 5 to 8 minutes.
Caramelize the onions: In your largest Dutch oven or heavy pot, heat the butter over medium-high heat. Add the onions, shallots, garlic, thyme sprigs, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally and scraping up any brown bits at the bottom of the pan, until the onions are very soft and dark golden brown, 40 to 60 minutes, depending on your heat. (Decrease heat to medium if the onions are burning.)
Add the wine, scrape the brown bits on the sides of the pot into the onions, bring to a boil, lower the heat, then simmer, stirring occasionally, until the onions are nearly dry, about 10 minutes. Remove the thyme sprigs and bay leaf. Add the broth, stir, bring to a light boil, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Season with 1 to 1½ teaspoons salt, depending on the saltiness of the broth, and pepper to taste. Serve hot with croutons and a sprinkle of fresh thyme leaves.

Photography Christiann Koepke

Gluten-Free Ramen Recipe

Erika — Sat, 09 Sep 2023 22:02:00 +0000

Homemade chicken broth adds wholesome elegance and depth to this comforting gluten free soup, while add-your-own seasonings and fixings make the dish endlessly customizable.

Gluten-Free Ramen Recipe

This recipe calls for medium-boiled eggs and blanched baby bok choy (you can blanch it with the noodles for 2 minutes), so plan accordingly. Also, to make the broth in a pressure cooker, add 10 cups of water and the chicken bones, shiitake mushrooms, kombu, apple cider vinegar, carrots, garlic, ginger, and green onions to the insert (do not add the tamari). Cook at high pressure for 45 minutes, then quickly release the pressure. Remove the lid and switch to the sauté function. Add the tamari and boil until the broth has reduced by 1 to 2 inches, about 30 minutes. You should end up with about 2 quarts of broth.

Servings

Calories 282kcal

Author Simone Miller

Ingredients

FOR THE BROTH:

3-1/2 to 4 pounds chicken bones preferably about 2 pounds backs and 1 pound each wings and feet
1 ounce (about 10 medium) dried shiitake mushrooms
1 (6 by 2-inch) piece kombu (edible kelp, available at Asian markets)
1 tablespoon apple cider vinegar
3 large carrots halved
1 head garlic halved horizontally
1 thumb-size piece fresh ginger sliced
2 bunches green onions white and light green parts, reserving and thinly slicing green tops for garnish
1/4 cup tamari or gluten-free soy sauce

FOR THE TARE (SEASONING FOR SERVING):

1/4 cup tamari or gluten-free soy sauce
2 tablespoons mirin rice wine
1 teaspoon fish sauce

FOR SERVING:

Gluten-free ramen noodles
12 small blanched heads baby bok choy (halved lengthwise before cooking, if large)
3 medium-boiled eggs halved
Toasted black sesame seeds for garnish (optional)
Chili oil or gluten-free chili sauce
Sesame oil
2 sheets nori cut into thin 3-inch-long strips, for garnish (optional)

Instructions

Make the broth: In a large soup pot, combine 10 cups water and the broth ingredients, then bring it to a boil. Turn the heat down to a bare simmer and cook 3 hours, or until the meat falls easily off the bones. Strain; keep hot.
Make the tare: In a small bowl, combine all of the tare ingredients.
To serve, cook the noodles according to the directions on the package. Into 6 deep bowls, divide the noodles, hot broth, bok choy, and halved eggs. Garnish with the reserved onion tops.
Serve with the tare, sesame seeds, chili oil, sesame oil, and nori.

Nutrition

Photography Simone Miller

Miso Noodle Soup with Broccoli Gluten Free Recipe

Erika — Fri, 08 Sep 2023 16:17:00 +0000

With the luscious, savory richness of gluten-free miso, the comfort of rice noodles, and an abundance of vegetables, this gluten free soup with noodles is one seriously satisfying meal.

Miso Noodle Soup with Broccoli Gluten-Free Recipe

Servings

Author Eric Lundy

Ingredients

1 tablespoon vegetable oil
1 tablespoon toasted sesame oil. plus more for serving
1 large bunch green onions. sliced, white and green parts separated
1 large carrot. peeled and cut into 1-1/2-inch-long matchsticks
Kosher salt
6 ounces shiitake mushrooms, stems removed and caps sliced thin
1/2 teaspoon red pepper flakes
2 to 3 tablespoons tamari
1/4 cup gluten-free white miso
2 cups chopped broccoli florets
4 ounces gluten-free rice noodles
2 teaspoons toasted sesame seeds, for garnish

Instructions

In a small soup pot over medium-high heat, warm both oils. Add the white parts of the green onions, the carrot, and a few pinches of salt and cook, stirring often, until the carrot softens a bit, 3 to 4 minutes. Add the mushrooms and red pepper flakes and cook, stirring occasionally, until the mushrooms have softened and taken on a bit of color, 2 to 3 minutes longer.
Add 6 cups of water, the tamari, and miso. Bring to a boil, stirring often to incorporate the miso into the water. Lower the heat, stir in the broccoli and the noodles, and simmer until the noodles soften and the broccoli is bright green, 2 to 4 minutes, depending on the thickness of the noodles. Season to taste with salt, tamari, and sesame oil.
Ladle the soup into bowls, garnish with the reserved green onions and sesame seeds, and serve.

Photography Erin Ng

Celery Root and Sunchoke Soup with Walnut and Anchovy Breadcrumbs

Erika — Mon, 11 Jan 2021 21:16:01 +0000

This creamy, delicately flavored, dairy-free gluten free soup gets an exciting pop of flavor and texture from its crunchy-salty walnut-anchovy breadcrumb topping. FYI, sunchokes look a bit like rotund ginger, but the knobby tubers also known as Jerusalem artichokes have a mildly artichoke-like flavor. They’re also high in fiber and low in calories and are available seasonally at farmers’ markets and well-stocked grocers.

Celery Root and Sunchoke Soup with Walnut and Anchovy Breadcrumbs

Servings

Author Aran Goyoaga

Ingredients

1 yellow onion, thinly sliced
2 garlic cloves, sliced
1/2 teaspoon fennel seeds, crushed with a rolling pin or a mortar and pestle
2 celery stalks, diced
2 teaspoons fresh thyme leaves
1 (1-1/2 pound) celery root, peeled and diced
5 sunchokes, (about 8 ounces) total weight, peeled and diced
1 small russet potato, peeled and diced
1 quart gluten-free chicken broth
Kosher salt and freshly ground pepper
3 slices gluten-free bread
3 anchovy fillets packed in olive oil
1/4 cup walnuts, coarsely chopped
1 tablespoon chopped parsley

Instructions

In a cast-iron pot over medium-high heat, warm 3 tablespoons of the olive oil. Add the onion, garlic, and fennel seeds. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery, thyme, celery root, sunchokes, potato, chicken broth, and 1 teaspoon salt. Bring to a boil, reduce the heat, and simmer, covered, until the vegetables are tender, 25 to 30 minutes. Puree the soup in a blender, and season to taste with salt and pepper.
Meanwhile, toast the gluten-free bread until it is dry and a little golden. Pulse it in the food processor to coarse crumbs or cut into small pieces.
In a sauté pan over medium-high heat, warm the remaining 1 tablespoon olive oil and the anchovies and cook, avoiding oil splatter, until the anchovies are broken down, 30 seconds. Add the breadcrumbs and toss. Remove from the heat, add the walnuts and chopped parsley, and toss to combine.
Ladle the hot soup into bowls, top with the walnut-breadcrumb mixture, and serve.

Photography Aran Goyoaga

Gluten-Free Spinach and Potato Soup Recipe

Erika — Thu, 07 Jan 2021 00:04:00 +0000

Vibrant green with delicate spinach flavor and a whole lot of nutritional goodness, Erika Lenkert’s simple spinach and potato soup looks and tastes like spring, though it can be enjoyed year-round. Skip the sour cream swirl and it’s dairy-free.

Spinach and Potato Soup Recipe

MAKES 4 CUPS

Author Erika Lenkert

Ingredients

5 ounces baby spinach
2 tablespoons olive oil
1 medium Yukon gold potato, peeled and diced
1/2 medium onion, diced
1 clove garlic, minced (about 2 teaspoons)
2-1/2 cups gluten-free chicken broth
Kosher salt and freshly ground pepper
2 tablespoons sour cream, for garnish (optional)
1 teaspoon lemon zest, for garnish (optional)

Instructions

In a large skillet with a lid, over medium-high heat, combine 2 tablespoons water and the spinach. Cover and cook just until the spinach is wilted, 3 to 4 minutes. Transfer to a bowl.
Wipe out the skillet, add the olive oil, and heat over medium-low heat. Add the potato and cook, stirring occasionally, until starting to soften without browning, about 7 minutes. Add the onion and cook, stirring occasionally, until the potato is cooked through, about 6 minutes longer. Add the garlic and cook, stirring, for 2 minutes. Add the spinach and chicken broth and a few grinds of pepper. Increase the heat and bring to a simmer. Immediately remove from the heat, blend in a blender until smooth, season to taste with salt and pepper, garnish with sour cream and lemon zest, and serve hot.

Photography Emma K. Morris

Winter Vegetable Velouté Gluten-Free Recipe

Erika — Fri, 01 Jan 2021 18:43:00 +0000

Foreign Cinema chefs Gayle Pirie and John Clark’s poetic license with the French noun velouté is merited: this vegetable soup does have the trademark velvety texture of a super creamy soup or sauce. For the best flavor, use the freshest organic vegetables you can find within a few days of purchase, and add additional salt if you use water rather than broth. You can make this soup vegan by swapping oil for the butter, using vegetable broth or water, and skipping the caviar.

Winter Vegetable Velouté Gluten-Free Recipe

Servings

Author Gayle Pirie and John Clark

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onion (from about 1 medium onion)
3/4 cup chopped fennel bulb
1 parsnip, peeled and cut into 1/4-inch slices
4 cups cauliflower florets
8 medium turnips, peeled and sliced
Kosher salt
6 cups gluten-free chicken broth, vegetable broth, or water
1 tablespoon sugar
1 sheet edible gold leaf (available at culinary shops and online; optional)
1 ounce good-quality caviar (optional)

Instructions

In a heavy 4-quart pot over mediumlow heat, warm the butter and oil. Add the onion, fennel, and parsnip. Cook, stirring frequently, to soften the vegetables without browning, about 7 minutes. Add the cauliflower, turnips, 3-1/2 teaspoons salt, broth, and sugar. Bring to a boil over high heat, then lower the heat, cover, and simmer until the vegetables are soft, 25 minutes. Turn off the heat and let sit, covered, for a few minutes.
Transfer the soup in batches to a blender, cover tightly, and carefully puree until smooth and silky, about 2 minutes. Transfer to a clean pot. Season to taste with salt. If the soup seems too thick, add a few tablespoons of water. To serve, reheat, ladle into warm soup bowls, and garnish with a few bits of gold leaf and a small dollop of caviar.

Photography Aubrie Pick

Roasted Carrot and Fennel Soup with Chili Oil

Erika — Sun, 01 Mar 2020 15:21:00 +0000

Consider this brightly flavored and colored roasted carrot soup a canvas for your choice of vibrant garnishes with which to anoint it. Here, dots of chili oil and olive oil and pinches of microgreens, almonds, and sesame seeds add visual texture and flavor, but use whatever oils, greens, nuts, and seeds you have on hand.

Roasted Carrot and Fennel Soup with Chili Oil

Servings

Calories 193kcal

Author Olivia Mack McCool

Ingredients

1-1/2 pounds carrots, peeled and cut into large chunks
2 fennel bulbs, cored and cut into large chunks, reserving the fronds
3 tablespoons plus 2 teaspoons olive oil or extra-virgin coconut oil, plus more for drizzling
1 yellow onion, chopped
2 tablespoons gluten-free red curry paste
1 (13.5-ounce) can coconut milk
6 cups gluten-free vegetable broth or water
Kosher salt
Zest and juice of 1 lime
Chili oil, for drizzling
Herbs or microgreens, for garnish
Toasted and chopped almonds or peanuts, for garnish
Sesame seeds, for garnish

Instructions

Preheat the oven to 400°F. On a rimmed baking sheet, toss the carrots and fennel with the 2 teaspoons of oil. Roast until lightly browned, about 15 minutes.
In a large pot over medium-high heat, warm the remaining 3 tablespoons oil. Add the onion and sauté until translucent and fragrant, 2 to 3 minutes. Stir in the curry paste and cook 1 minute longer. Stir in the carrots and fennel to coat. Add the coconut milk, broth, and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the vegetables are very soft, about 25 minutes. Remove from the heat. Add the lime zest and juice. Using a blender, puree the soup until smooth. Season to taste with salt.
Ladle into individual bowls, add drops of chili oil and olive oil, top with garnishes, and serve.

Nutrition

Photography Christine Han

Chilled Watercress and Pea Soup

Erika — Sun, 09 Jun 2019 13:11:10 +0000

This luscious yet bright embodiment of spring is fun to serve in ice-filled glasses with edible flowers. But this gluten free pea soup is also excellent warm.

Chilled Watercress and Pea Soup

A light, luscious gluten-free soup perfect for summertime heat.

Servings

Calories 135kcal

Author Valerie Aikman-Smith

Ingredients

3 tablespoons olive oil
1 clove garlic, minced
1 sweet onion, diced
1 medium potato, peeled and diced
1 leek, white part only, sliced
Kosher salt and freshly ground pepper
6 cups gluten-free chicken stock
6 loosely packed cups watercress, washed and chopped
2 cups fresh or frozen English or petit green peas
Juice of 1/2 lemon (optional)
Ice
Edible flowers, for garnish (optional)

Instructions

Warm the olive oil in a large saucepan with a lid over medium heat. Add the garlic, onion, potato, and leek and stir to coat. Season with 1/2 teaspoon salt and a few grinds of pepper. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the vegetables are soft, 10 to 12 minutes. Add the stock and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the watercress and peas and cook for another 5 minutes. Remove from the heat and let rest for 5 minutes.
Working in batches, blend the soup in a blender until very smooth. Refrigerate, covered, until ready to use.
Stir in the lemon juice and season to taste with salt and pepper. Fill glasses with ice, add the soup, garnish with edible flowers, and serve.

Nutrition

Photography Renee Anjanette

Tamarind Soup with Greens Gluten-Free Recipe

Erika — Mon, 25 Mar 2019 18:54:07 +0000

This gluten free soup recipe is a classic sour soup typically served in small cups to accompany a traditional Burmese meal. The clever thing about the texture is how it’s thickened: a little toasted chickpea flour mixed with water adds a bit of body to the broth. If you like it extra spicy, add a few fresh Thai chiles, halved lengthwise, while cooking. When buying tamarind, skip the pods sold in the produce aisle of Asian markets and look for square blocks of purple-red pulp that are wrapped in plastic and are seedless; these are occasionally found near the tamarind pods, but a more reliable place to look is by the bottles of Asian and Near Eastern sauces. Avoid bottles of tamarind concentrate; they’re not the best substitute. Recipe provided by the team of San Francisco’s beloved restaurant Burma Superstar.

Tamarind Soup with Greens Gluten-Free Recipe

Servings

Author Kate Leahy

Ingredients

1-1/2 ounces (nearly 1/4 cup) seedless tamarind pulp
1/2 cup hot water
2 tablespoons chickpea flour
2 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
3 small dried chiles, such as Chinese dried chiles or chile de arbol, or 1/2 teaspoon red pepper flakes
1 bay leaf
1 yellow onion, finely diced
5 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon turmeric
1 tablespoon kosher salt
1/2 teaspoon garam masala
2 small Yukon gold potatoes, diced
4 Roma tomatoes, diced
1 bunch chard, stems removed and leaves thinly sliced
Lime wedges, for serving

Instructions

Put the tamarind pulp in a small bowl, pour the hot water over it, and let soak for 5 minutes. Using your hands or a spoon, break up the pulp to help it dissolve. Strain and reserve the tamarind water, pressing on the solids to extract as much tamarind as possible.
In a small skillet over medium heat, toast the chickpea flour until it begins to turn deep golden in color, 1 to 2 minutes. Transfer to a bowl, add 1/2 cup water, and whisk until there are no lumps.
In a heavy pot over medium-high heat, warm the oil. Add the mustard seeds and cook until they begin to pop, about 30 seconds. Stir in the cumin, dried chiles, bay leaf, onion, and garlic. Lower the heat to medium and cook, stirring frequently, until the onion has started to caramelize around the edges and soften, about 4 minutes. Stir in the paprika, turmeric, and salt and cook for 3 more minutes or until the onion is soft. Stir in the chickpea flour water, 6 cups water, and the strained tamarind water and simmer for 10 minutes. Stir in the garam masala, potatoes, and tomatoes and simmer 10 minutes longer. Add the chard and simmer until the potatoes are tender when pierced with a fork, another 10 to 15 minutes. Serve with lime wedges.

Photography John Lee

Minestra Maritata with Chicken Meatballs Gluten-Free Recipe

Erika — Mon, 11 Mar 2019 17:36:27 +0000

Minestra maritata means “wedding soup,” and this gluten free version is a true marriage of greens and gluten free meatball soup. Bound with rice and prune puree instead of bread and egg, these meatballs are on the delicate side but come packed with flavor.

Minestra Maritata with Chicken Meatballs Gluten-Free Recipe

If you can’t find ground chicken thighs, ground turkey leg is a good alternative (avoid ground chicken breast—it’s too lean). If using a blender to puree the prunes, you may want to make a double batch: Extra puree is great in place of butter or oil in baking and stores airtight up to 2 months in the refrigerator.

Servings

Author Kate Leahy

Ingredients

FOR THE MEATBALLS:

1/4 cup pitted prunes
Hot water
Olive oil
1 pound ground chicken thighs
1/2 cup uncooked long-grain white rice
1/4 cup chopped fresh Italian parsley
2 cloves garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground fennel seed
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground pepper

FOR THE SOUP:

2 tablespoons extra-virgin olive oil, plus more for finishing
2 celery stalks, sliced into 1/4-inch pieces
4 cloves garlic, smashed
1 bay leaf
1/4 teaspoon red pepper flakes
1 bunch Lacinato kale, thick ribs discarded and leaves coarsely chopped (about 4 cups)
1/4 head cabbage, coarsely chopped (about 4 cups)
1 teaspoon kosher salt
4 cups gluten-free low-sodium chicken broth
Parmesan cheese, for garnish (optional)
Lemon wedges, for garnish

Instructions

Make the meatballs: Soak the prunes in hot water for 10 minutes. Drain, reserving a few tablespoons of the soaking liquid and all of the prunes. In a food processor or blender, puree the prunes, adding 1 tablespoon at a time of the soaking water, until mostly smooth.
Oil a large plate. In a large bowl, thoroughly mix together the chicken, rice, prune puree, parsley, garlic, salt, fennel, oregano, and pepper. Oil your hands to make it easier to shape the sticky meatballs, reapplying oil as needed. Gently form 12 balls and transfer to the prepared plate.
Make the soup: In a wide, heavy 6-quart saucepan or pot over medium heat, warm the olive oil. Add the celery, garlic, bay leaf, and red pepper flakes. Cook, covered and stirring occasionally, until the garlic starts to turn golden, about 2 minutes. Stir in the kale and cabbage and season with salt. Continue to cook the greens, stirring often, until wilted, about 3 minutes. Add the broth and 3 cups water and bring to a boil. Lower the heat and simmer until the greens are tender, about 10 minutes.
To prevent the meatballs from sticking together, add them to the soup one by one. Bring the soup to a boil, lower the heat to medium-low, and gently simmer, carefully stirring occasionally, until the meatballs are cooked all the way through and the rice is al dente, about 35 minutes. Remove from the heat, cover completely, and let sit so the rice can finish cooking, about 20 minutes.
To serve, reheat the soup to simmering, then ladle into 4 bowls with 3 meatballs each and drizzle with olive oil. With a vegetable peeler, shave Parmesan curls over each bowl, and serve with lemon wedges on the side.

Photography Heami Lee