Butternut and Ham Soup with GF Dinner Rolls |
As for the rolls, I can't take credit for that recipe either. That one comes from my absolute favorite gluten-free cooking blog, Gluten Free Goddess. Her dinner roll recipe is, I'm sure just perfect the way it is, but for simplicity's sake (and because I didn't have all the ingredients on hand) I made a few changes and they turned out great. Feel free to follow the original Gluten Free Dinner Roll recipe found on her site, or my simplified version. I followed her recipe except I replaced the flours with 1 1/2 cups sorghum flour, 1 1/2 cups potato starch, and 1/2 cup plus 2 TBSP millet flour. The only other change I made was to omit the Ener-G Egg Replacer and use 1/4 cup applesauce in its place.
And now for the soup (thanks, Gina!) . . .
Butternut and Ham Soup {gluten, dairy and egg-free}
1-2 cups ham, chopped into bits
2 T olive oil
1 butternut squash (peeled, seeded, chopped in 1 inch cubes.... Roast
the seeds to eat while you cook!)
1-2 cups potatoes, peeled & chopped in 1 inch cubes
1/2 cup celery, chopped
3 carrots, sliced thick
1 onion, chopped
1 bag frozen corn, thawed
salt, pepper, thyme, rubbed sage
8 cups vegetable and/or chicken broth
Heat oil & add squash, celery, carrots, onion. Stir & cook until the onion is soft. Add ham and potatoes. Season to taste with salt, pepper, thyme, and rubbed sage (I like lots of thyme & sage). Add broth and simmer until potatoes and squash are soft. Use an immersion blender (or remove several cups of soup to a blender) to puree PART of the soup - just enough to thicken it up a bit and turn the broth a nice orange color. Blend up to half if you want a thicker, chowdery soup. Add the corn. Heat soup up gently; don't boil. Freeze leftovers for dinner another night, or enjoy the extra for lunches.
This recipe is being shared at Potluck Party Friday
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