Soup

French Onion Soup

Ingredients:

  • 2 onions, thinly sliced
  • 2 tsp. unsalted butter
  • 2 cloves of garlic
  • 2 bay leaves
  • 6 black peppercorns
  • 4 cubes of chicken stock
  • 4 cups of water
  • Salt and pepper to taste
  • 2 slices of Udi’s Gluten-free Multigrain bread, toasted
  • 1/4 cup Mozzarella cheese, grated

Bring the water to boil in a medium-sized pot and then add the cubes of chicken stock. In a larger-sized pot, sauté onions and garlic until brown in butter. Add the peppercorns and bay leaves to the onions and garlic. Then add the chicken stock into the large pot. Boil for 30 minutes. Add salt and pepper to taste, if needed. Pour the soup in a bowl- filling it 3/4 the way to leave room for a slice of bread. Place on slice of toasted bread gently on the soup. Sprinkle mozzarella cheese to cover the entire bread reaching the edges of the bowl. Broil in oven until the cheese has melted and browned. Enjoy warm!

P.S. Happy belated Celiac Awareness Day!

Asparagus Soup

Ingredients:

  • 8-9 sticks of asparagus, cut
  • 2 tsp. unsalted butter
  • 2 cloves, whole
  • 1/4 tsp. ground cinnamon
  • 1/2 onion, chopped
  • 1 1/2 tsp. rice flour
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 cup low-fat milk
  • 2 tsp. mozzarella cheese, grated

Boil the cut asparagus. In a saucepan, melt the unsalted butter and add the cloves, ground cinnamon, and chopped onions. Sauté the mixture until the onions have browned. Then add rice flour to the saucepan and sauté for another 2 minutes. Add black pepper, salt, and the boiled asparagus to the mixture. Stir well. Put the mixture in a food processor for 3-4 minutes or blend until smooth. Put the blended mixture into a pot on the stove. While on low to medium heat, add milk and mozzarella cheese to the soup. Stir and add water to desired consistency (thick or smooth soup). Serve hot and enjoy!