The Dairy-Free & Gluten-Free Kitchen's Creamy Broccoli Soup

DFGF creamy broccoli soup image p 60_photo Erin Kunkel

When I initially went gluten free about five years ago, I eliminated dairy products from my diet, too. My body functioned well using this approach, but eventually I started “sneaking” a little dairy here and there. Not surprisingly, the “sneaks” led to more and more; today I’m a dairy eater once again. But even though I don’t react quite as negatively to dairy products as I used to, I can’t help feeling like giving dairy-free another whirl. With so many of my colleagues, such as Denise Jardine, author of The Dairy-Free & Gluten-Free Kitchen, developing such creative and enticing recipes, it shouldn’t be hard.

Nutrition educator Denise Jardine is particularly qualified in the dairy-free camp, having writing Recipes for Dairy-Free Living in 2001. Now, after discovering her own gluten allergy, she brings us a new collection of 150 recipes, free from gluten and dairy in any form. Jardine also includes a coding system on the recipes, labeling them free from other allergens, such as egg, soy, and nuts, or sugar and oils as well. Her introduction to the book includes a primer on understanding the types of issues stemming from dairy or gluten intolerances, label reading guidance, and a particularly enlightening section regarding calcium.

Many of the entrees in The Dairy-Free and Gluten-Free Kitchen follow my preferred method of cooking, namely focusing on the foods you can eat rather than lamenting those you can’t: Halibut in Swiss Chard Wraps, Lamb Tagine with Dates, etc. For you bakers out there, Jardine also offers plenty of opportunities to recreate those foods you’ve been missing in the “yeasted and quick breads”, “sweet endings”, and “breakfast” chapters.

So far I’ve only tried the Creamy Broccoli Soup (next up Amaranth Sesame Breadsticks), which was quite successful, especially given the ease of preparation. I did whip up the Dairy Milk Alternative (essentially homemade almond milk) listed as a sub-recipe to thicken and enrich the soup, but you could just as easily substitute your favorite dairy-free milk of choice. (I left the milk unsweetened for the soup, but adding the optional ingredients would make a fantastic flavorful base for smoothies.) I can see this almond milk as something that would be handy to keep in the fridge at all times. Denise Jardine and her publisher, Ten Speed Press, have been kind enough to share the recipes for the broccoli soup and the dairy milk alternative with us. If you’re interested in learning more about The Dairy-Free & Gluten-Free Kitchen, check the website or Facebook page. Enjoy! ~LbR

Recipe: The Dairy-Free & Gluten-Free Kitchen’s Creamy Broccoli Soup

Makes : 6 servings | Soups/Stews Dairy Free , Soups/Stews Print

Ingredients

2 pounds broccoli, stems and florets chopped separately into 1-inch pieces

1 large yellow onion, coarsely chopped

1 1/2 pounds russet potatoes, peeled and cut into 2-inch pieces (about 2 potatoes)

3 1/2 cups gluten free Chicken Stock or Vegetable Stock

1/4 teaspoon freshly squeezed lemon juice

2 bay leaves

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup Dairy Milk Alternative (see below) or purchased almond-, soy-, rice- or hemp milk

Grated lemon zest, for garnish (optional)

DAIRY MILK ALTERNATIVE:

1 cup raw almonds, soaked for 10-12 hours in cold water

4 cups cold filtered water

1 tablespoon date syrup, brown rice syrup, or maple syrup (optional)

1/2 teaspoon gf vanilla extract (optional)

Instructions

To prepare the soup: Combine the broccoli stems, onion, potatoes, stock, lemon juice, bay leaves, salt, and pepper in a large saucepan. Bring to a boil. Cover, decrease the heat to low, and simmer until the vegetables are tender, about 15 minutes. Raise the heat to medium-high and bring to a boil. Add broccoli florets; reduce the heat to low, and simmer until florets are just tender, about 8 minutes. (By placing the florets on top of the other partially cooked vegetables, they cook via steam, and retain their vibrant green color.)

To puree the soup: Remove the soup from the heat and discard the bay leaves. Ladle half of the soup into a blender along with 1/2 cup of the milk, cover, and puree until smooth. Empty the blender into a large bowl and repeat with the remaining soup and 1/4 cup of milk. Transfer the pureed soup back to the saucepan. Thin the soup if necessary by adding a little more milk, 1/4 cup at a time, until the desired consistence is achieved. Taste and correct the seasonings. Reheat over low heat, stirring occasionally, until heated through, taking care not to boil the soup. Ladle into bowls and garnish with Herb Toast (page 185 of The Dairy-Free & Gluten-Free Kitchen) and lemon zest.

IF MAKING THE DAIRY MILK ALTERNATIVE: Using a colander, drain the soaked almonds and rinse under cold running water. In a blender, combine the almonds, water, and optional ingredients, if desired. Cover the blender and whirl the mixture at top speed until creamy, about 1 minute. Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Pour the almond mixture into the strainer and allow it to fully drain, about 5 minutes. Gather up the corners of the cheesecloth and squeeze the mixture to extract any remaining liquid. Reserve the pulp for another use. Transfer the milk to a glass container with a tight-fitting lid, cover, and refrigerate for up to 3 days.

Notes from a Gluten-Free Kitchen - Laura B Russell