We’ve gone gluten-free in the Schubert-McCallum household. I’m not gonna lie; we all hope it’s temporary. Ella had an allergic reaction recently, though, so until we get the test results back, she is avoiding wheat and gluten to be on the safe side. I am joining her in solidarity, and Bob and Hailey mostly avoid it by default. We always feel better without it, which is annoying. We feel better without sugar and dairy too, but we have our limits.
Joking aside, I’ve embraced the opportunity. I have made some pretty decent bread that Bob loves (Ella likes it too, which is a bonus), and I’m having fun experimenting with all the alternative flours. The Barilla gluten-free pasta is great (thanks, Auntie, for the tip), as is the King Arthur brownie mix. Thank goodness since all of us liked my homemade brownies except for the girl who actually has to avoid the gluten. Such is life. It’s funny because Bob and Hailey will eat anything and not know the difference, but Ella and I both have pretty sensitive palates.
If you don’t need this soup to lack gluten or wheat, you may use all-purpose flour in place of the cornstarch. It can also be made dairy-free by omitting the heavy cream and sour cream/Greek yogurt. You will still have a great tasing soup, the cream just adds a little sweetness and nice texture.
Potato Soup, Gluten-Free
(makes about 10 – 12 servings)
1 – 2 tablespoons olive oil
1 yellow onion, peeled and chopped
4 ribs of celery, chopped
1 teaspoon ground rosemary
1 teaspoon dried thyme
2 teaspoons dried parsley
1/2 teaspoon white pepper
kosher or sea salt
2 pounds red or white potatoes, scrubbed
2 cloves garlic, peeled and finely chopped
4 ounces (about 1 cup) bacon bits
1 bay leaf
1 quart chicken or vegetable stock
3 tablespoons butter
3 tablespoons cornstarch
1/2 cup heavy cream or half/half
freshly ground black pepper
sour cream or Greek yogurt (optional)
chives, chopped (optional)
Cut the bacon into small pieces then cook and set aside. Follow the instructions for Homemade Bacon Bits if you need some guidance.
Chop the onion and celery and place in a large stock pot or Dutch oven with the olive oil. Turn the heat to medium and add the rosemary, thyme, parsley, white pepper, and a couple pinches of salt. Sauté, stirring occasionally, until the onions and celery begin to soften.
Meanwhile, chop the potatoes in large (about 1-inch) chunks.
Add the potatoes, garlic, and bacon to the pot and saute, stirring often, for about 5 minutes.
Add the bay leaf and pour in the chicken/vegetable stock. Bring the soup to a low boil over medium-high heat, then turn the heat to low and allow it to simmer for 20 – 30 minutes. The potatoes should be tender when pieced with a fork before proceeding to the next step.
Melt the butter in the microwave or over the stove and whisk in the cornstarch until the mixture is smooth.
Stir in the butter/cornstarch mixture (aka roux) into the hot soup until it is fully combined. Turn the heat up to medium-high and allow it to cook and thicken for about 5 minutes, stirring often.
Stir in the heavy cream or half/half. Taste the soup and add salt (if needed) and freshly ground black pepper to your taste.
Garnish with sour cream and chives before serving.
Some food for thought as we spring forward.
In the past year, information that has resonated and made the most sense to me has often been information suppressed and kept out of the news. I won’t elaborate, but I will say this: You know best. Trust yourself and question those who use fear as an attempt to guide and shame in an attempt to divide.
Never trust fear. Nurture what is wild within you. Hope, gratitude, joy, faith, and love are far more reliable.
“Practice listening to your intuition, your inner voice; ask questions; be curious; see what you see; hear what you hear; and then act upon what you know to be true. These intuitive powers were given to your soul at birth.”
Clarissa Pinkola Estés, Women Who Run With the Wolves: Myths and Stories of the Wild Woman Archetype