Recipe – Page 9 – The Celiathlete

November 23, 2013

Recipe: Jamie Oliver’s Vegetarian Chilli

Ah, Jamie Oliver…I adore you.

Obviously. Because when I went to Huntington, West Virginia, I made a point to go by Huntington’s Kitchen.

So, when I had some sweet potatoes that I needed to use up from my CSA bin this past week, my roomie suggested that I finally get around to making the vegetarian chilli recipe from your Web site.

We only needed a couple of items for the rest of the dish itself…so it was on!!

What I love about this recipe is how much depth of flavor the roasted sweet potatoes add to this dish. It’s indulgent, but guilt-free. So healthy. I think it might be my favorite chilli so far.

So…thank you, Jamie Oliver.

And for my followers and readers…here is the recipe:

Recipe: Jamie Oliver’s Vegetarian Chilli

Servings: 6-8
Time: Prep 10 minutes; Cook 50 minutes

Ingredients:

2 medium-sized sweet potatoes, approximately 500g
1 level teaspoon cayenne pepper, plus extra for sprinkling
1 heaped teaspoon ground cumin, plus extra for sprinkling
1 level teaspoon ground cinnamon, plus extra for sprinkling
olive oil
sea salt
freshly ground black pepper
1 onion
1 red pepper
1 yellow pepper
1 bunch fresh cilantro
1 red chilli
1 green chilli
2 cloves garlic
2 cans beans (I used black beans and great northern beans)
2 cans chopped tomatoes (I used Muir Glen organic fire roasted tomatoes)

Directions:

Preheat the oven to 400°F.

Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.

Peel and roughly chop the onion.

Halve, de-seed and roughly chop the peppers.

Pick the cilantro leaves and put aside, finely chop the stalks.

De-seed and finely chop the chillies.

Peel and finely chop the garlic.

Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.

Meanwhile, place a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the cilantro stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.

Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.

Get the roasted sweet potato out of the oven and stir it through your chilli with most of the cilantro leaves.

Taste and season with sea salt and freshly ground black pepper, if needed.

Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas.

~*~*~

Best vegetarian chilli I have ever made. Or eaten. I love the sweet potato. It’s a super nice addition to the ingredients and really sets this chilli apart from other vegetarian chillies. It has a mild heat…which is perfect for my roomie. I like mine a little spicier, so if you’re like me, feel free to turn up the heat as you desire.

This recipe freezes really well, which is great, because you’ll definitely want more!

November 23, 2013

Recipe: Paleo Snickerdoodle Cookies

I love Snickerdoodles. Seriously. I loved it in the winter time when my mom would bake all the holiday cookies, bars, fudge, etc…and we’d have a literal smorgasbord to choose from each night for dessert. One treat. So…make your decision wisely.

Never failed. I wanted the Snickerdoodles.

It has been years since I have had my mom’s homemade Snickerdoodles. And she will probably never make them again, sadly, since she has since had to go gluten-free as well and has switched over to eating paleo.

Lo and behold…I came up with a solution. You see, one of my running buddies is also on the paleo diet. And I love, love, love to bake goodies for my run group. I’ve been craving Snickerdoodles for awhile now, so today I decided that’s what I would make for my fellow runners. But, I wanted everyone to be able to enjoy them, so I did a little searching on the Internet.

And with a little guidance from various blogs, especially The Urban Poser, I was able to make Snickerdoodles tonight that are paleo, vegan, egg/grain/dairy-free. Gluten-Free Snickerdoodles.

They aren’t my mom’s specialty…but they are good. So, go ahead and give this recipe a spin.

Recipe: Paleo Snickerdoodle Cookies

Servings: 15-16
Time: Prep 10 minutes; bake 10 minutes

Ingredients:

2 cups blanched, fine ground almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons coconut oil, softened or liquid (5 for a softer cookie)1/4 cup mild honey (like clover) or vegan alternative (such as agave)
1 tablespoon gluten-free vanilla extract

Cinnamon coating:

1 tablespoon raw coconut crystals (I used Coconut Secret)
1 tablespoon ground cinnamon

Directions:

Preheat the over to 350 degrees F and line and grease or line a baking sheet with parchment paper.In a medium sized bowl, combine the dry ingredients; mix together well. (When measuring almond flour, use the dip & sweep method for best results. Dip the measuring cup into the loose almond flour and drag the flat edge of a knife over the top. Pouring the flour directly into the measuring cup can result in too much or even too little almond flour in the recipe).In a separate bowl, mix together the oil, honey and vanilla. Add the wet ingredients to the almond flour mixture and stir until combined.

In another small bowl, combine the coconut sugar crystals and the ground cinnamon in a small bowl.

Using a rounded tablespoon, scoop out the dough, then gently form into a ball. Roll the dough in the cinnamon mixture.

Place the balls of cookie dough on a parchment lined baking sheet, about 3 inches apart.

Using a mason jar or your hands, slightly flatten each cookie.

Bake the cookies for 8-9 minutes. Leave the cookies on the cookie sheet while cooling. They may seem under-baked at first, but they will firm up to just the right texture as they cool.

Dig in and enjoy!

~*~*~

So, they aren’t my mom’s Snickerdoodle cookies…but these do come out sweet, thin, crackled and chewy. Not cake-y, which so many Snickerdoodles tend to be when sold in stores. These remind me of how my mom’s used to cook up. They don’t taste the same…but they are totally Snickerdoodles in their own right.

And yeah…they are amazingly good!

November 22, 2013

Recipe: Apple Cider Poached Pears

I’ve been wanting to poach pears for a long time. I see those celebrity and television chefs do it all the time. Then they serve it up all pretty with ice cream or this rich sauce.

I did neither of those last things.

But, thanks to having a bunch of pears, compliments of my CSA bin, and no more cookies left in my apartment…I figured…why not give poached pears a shot. Usually done in a dessert wine…I opted for something I had in my fridge…apple cider.

It was fantastic! My roomie is still raving. And that means a lot since she’s not a big fan of pears. But this was a simple, light, and quite nutritious dessert tonight. Easy to make as well. Here’s what I did…

Recipe: Apple Cider Poached Pears

Servings: 2
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

2 cups apple cider (NOT apple juice)
1 cinnamon stick
1/2 tsp vanilla
2 pears, pealed, halved, cored
1 tsp arrowroot powder or cornstarch

Directions:

In a small saucepan, add the 2 cups of apple cider, vanilla, and cinnamon stick. Bring to a simmer.

Add the pears, flat side down, in the saucepan.

Simmer for about 10 minutes, until they are fork tender. Do not leave them in too long or they will get mushy.

Remove the pears from the saucepan. Using the cider in the pan, add the arrowroot or cornstarch and bring to a boil to thicken.

Place pears in a bowl with a scoop of vanilla Greek yogurt (or ice cream), then top with the apple cider sauce. Sprinkle with granola or nuts for a little texture and serve.

November 22, 2013

Recipe: Almost the Best Ever Gluten-Free Potato Soup

Okay…claims are made all the time about something being “the best ever _____” and they hardly ever live up to the reputation they have just put out there in public. Trust me…I’ve been disappointed many times.

That’s life.

Life also is a smorgasbord of different tastes, textures, and ingredients. So, when I’m in the kitchen, sometimes I like to change things up…get a little creative. And that’s what happened. You see, I was sitting at work on Monday trying to figure out the best way to use up some bin ingredients that I have yet to touch. Sometimes my week gets too busy and cooking with the items from my CSA bin isn’t always possible. I tend to make it up the following week as another week of CSA bin goodies are cramming my fridge. I love it…but it can be overwhelming.

That being said, I messaged my roomie and told her I had red potatoes that needed to be used…and she sent me a recipe from Gluten Hates Me (.com) for what was being described as the BEST gluten-free potato soup…EVER! EVER! That’s a huge, huge claim to be making. But, there were only 5 ingredients, so…I figured why not? I had most of them on hand anyway.

The best part is…this soup cooks in the slow cooker. I started mine after dinner the night before and it was ready for me to tackle it with the immersion blender when I woke up. EASY!! This recipe is easy. Is it the best gluten-free potato soup ever? Probably not…but I will tell you this…it is rich, creamy, and packed with flavor. I even added a few touches of my own, which I’ll include in this recipe.

Recipe: Almost the Best Ever Gluten-Free Potato Soup

Servings: 8
Time: Prep 15 minutes; Cook 10 hours

Ingredients:

2.5 pounds Russet potatoes, washed but NOT peeled, and diced into 1/2 inch(ish) cubes (I used red potatoes)
1 small yellow onion, diced
5 cloves of garlic, peeled and left whole
4 cups gluten free vegetable broth (I used Pacific. Do make sure yours is gluten-free!)
Cinnamon
Salt
Cumin
8 ounces cream cheese (I used Tofutti Better Than Cream Cheese)

Directions:

Put the diced potatoes, onion, garlic, and vegetable broth into the crock pot. Season with your chosen seasonings. I used cumin, cinnamon, and salt. Stir to combine. Cover and cook on low for 10 hours or on high for 6 hours.

Once it has cooked, cube your cream cheese into 2-inch cubes and stir it into the crock pot.

Then, using an immersion blender, carefully blend the soup in the crock pot. If you do not have an immersion blender, don’t add the cream cheese into the crockpot. Simply put it in the blender with 1/3 of your soup and blend. Then reincorporate it back into the crockpot. This will give you a chunkier soup…so I do recommend the immersion blender.

Top off however you like. I topped mine with green onion and vegan cheese.

~*~*~

Simple flavors, but what a combination they had. The soup is this rich, thick, creamy consistency, aided by the cream cheese. It is really fantastic and just wows the taste buds. It is definitely soup season and this was a hearty, delicious, and rather healthy soup to add to the winter lineup. I was very impressed with every bite. And I have more in my fridge and freezer…just waiting for another cool evening.

Enjoy!

November 17, 2013

Recipe: Garlic Roasted Brussels Sprouts

Fact: I take after my mom in the fact that I love, love, love Brussels sprouts. I mean…LOVE them. I didn’t know this, of course, until they turned up in my CSA bin one week. Instead of freaking out…I decided I would coax some flavor out of them. Try them a couple of ways. See if they were really as bad as those family shows growing made them out to be.

Turns out…they are awesome. And my favorite way to make them…is roasting them in the oven.

Simple, delicious, healthy, clean eating. Sign me up!

Well, this week when I received my CSA bin…I was ecstatic to find Brussels sprouts inside. I sensed some roasting coming up in my near future. So…I figured what better thing to have on a gray Saturday night. They make a fantastic dinner. Except this time, I roasted them up a little differently. I still seasoned them as I always did and tossed them with a light drizzle of extra virgin olive oil…but this time I sliced up some red onion and chopped up some fresh garlic cloves to roast with the Brussels sprouts as well.

Delicious!! The idea cropped up on a page I followed on Facebook. All I needed was a red onion, and I just happened to be heading to my grocery store. So, a huge thank you to The Slow Roasted Italian for the inspiration and a way to turn up the volume on one of my favorite ways to enjoy one of my favorite vegetables.

Recipe: Garlic Roasted Brussels Sprouts

Servings: 2
Time: Prep 5 minutes; Cook 20-25 minutes

Ingredients:

12 ounces fresh Brussels sprouts, cut in half (or quarters if sprouts are large)
3 garlic cloves, rough chopped
1/2 medium red onion, sliced
1 tablespoon extra virgin olive oil
salt and pepper to taste

Directions:

Preheat oven to 450°F. Line a baking sheet with aluminum foil.

Add Brussels sprouts, onions and garlic to pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss with clean hands, until coated. Wiggle the pan until Brussels spouts are in a single layer. Bake 20-25 minutes until fork tender.

Serve and devour…er…enjoy!

~*~*~

I know too many people who have yet to give Brussels sprouts a try. If cooked properly…they can be one of the most fantastic things in this world. I fell in love with them at first bite. My mom loves them. My dad won’t touch them.

But, you won’t know how you feel about them until you give them a shot. Don’t discount these hearty little vegetables. They are amazing. Go ahead…roast them up and see what you think!!

This recipe might change your mind!

November 16, 2013

Recipe: Garlic and Herb Roasted Fingerling Potatoes

It was Friday.

Yep. Friday. Which many of you know means…BIN DAY!! I love my CSA bin. The problem was…I had a lot to use up still from the previous week. Like…potatoes. Both red potatoes and fingerling potatoes. The fingerling potatoes were actually from two bins ago…so I knew I needed to do that first.

Thankfully, I have a board for that on Pinterest…so I hit that up and found a recipe that sounded absolutely delicious. My version is a slight variance on a recipe from Bon Appétit. Really…it was delicious.

Better yet…it was easy to make.

Even better…healthy…and delicious!!

Recipe: Garlic and Herb Roasted Fingerling Potatoes

Servings: 2-4
Time: Prep 5 minutes; Cook 45-55 minutes

Ingredients:

6 sprigs of fresh herbs, chopped (I used rosemary and thyme)
4 garlic cloves, peeled, grated
1 pound fingerling potatoes, unpeeled
2 tablespoons extra virgin olive oil
Kosher salt
Freshly ground pepper

Directions:

Preheat oven to 375°F.

Place herbs, garlic, potatoes, and oil in a large bowl. Season with salt and pepper and toss to coat.

Place in a large baking dish or rimmed cookie sheet and toss.

Bake for 45-55 minutes.

Serve hot.

~*~*~

See how easy that is. The difficult part is smelling the potatoes as they cook because it really smelled amazing and delicious. I was ready to dive in when I pulled them out of the oven. Total win with the potatoes. It was nice to cook them up differently this time around. I am going to search for more fun and different potato recipes for the very near future.

Until then…give this one a try. I promise…you’ll fall in love with it. Especially if you like potatoes.

I just happen to LOVE potatoes. YUM!

November 15, 2013

Recipe: Gluten-Free Sweet-and-Sour Tofu with Bok Choy

Bok Choy.

It seems to be a seasonal favorite of my CSA bin as of late. For two weeks in a row, it has been one of the components of my bin. Now, normally I would simply make a stir-fry out of it…but I’ve been attempting to expand on my culinary skills a little. Step a little outside the comfort zone. Do something…different.

I think I accomplished that last night when I cooked up a meal inspired by the blog Big Girls Small Kitchen. I had all the components on hand in my pantry and fridge…including the bok choy and tofu.

What emerged was a fantastic meal that really worked together. I served mine over basmati rice…which I cooked up while I was working on the rest of the dish as well. It was a fantastic meal and not too difficult to create either.

Recipe: Gluten-Free Sweet-and-Sour Tofu with Bok Choy

Servings: 2
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

6 ounces firm tofu
2 tablespoons flour (I used Better Batter Gluten-Free All Purpose Flour)
Pinch salt
2 tablespoons safflower, grapeseed, or other neutral oil
1/4 cup lemon juice
1/4 cup honey
1/4 cup soy sauce
1 tablespoon grated ginger (I used 1 teaspoon ground ginger)
1 tablespoon grated garlic (3 cloves)
Sriracha
2 bunches baby bok choy, rinsed, trimmed and cut into bite-sized pieces
3 scallions, white and green parts chopped and separated (I substituted 1/2 a white onion)

Directions:

Cut the tofu into slices about 1 inch thick. Press the water out of the slices, then cut them into 1-inch square cubes. In a baggie or on a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating.

Mix the lemon juice, honey, soy sauce, sriracha, garlic and ginger in a small bowl. Add 1 tablespoon water.

In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side.

Return all the tofu to the pan if you browned it in two batches.

Put in the onions and the crunchy part of the bok choy and cook for 2-3 minutes, stirring constantly. Add the green leaves and cook 1 more minute.

Add the sauce.

Bring the tofu to a boil, then lower the heat and let is simmer until the sauce has reduced and coats the tofu thickly, about 10 minutes.

~*~*~

I was so happy with the way this meal turned out. The tofu was perfectly cooked, the flour giving it this slight texture to it, even after cooking in the sauce. The bok choy and onion, along with the sauce brought this amazing flavor to every component. I loved this sauce. It smelled amazing and it had the perfect balance of sweet and sour…nothing overpowering the other.

This meal is a great source of protein. As I said, I served mine over a serving of basmati rice…and it was delicious. This meal was so easy to put together and cook…perfect for those nights where you don’t want to spend all night in the kitchen cooking up dinner.

November 15, 2013

Recipe: Crispy Potato Chips and Sautéed Cabbage

So…I know I have the ability to change out the items I receive in my CSA bin. The truth is…sometimes I don’t want to. Sometimes I like to be challenged by an ingredient…sit there for a couple days and ponder exactly how to best use this piece of produce that I don’t commonly have on hand, nor would I normally buy. Why do I do this? To keep my culinary skills up, of course.

Well, this week’s big challenge was this gorgeous head of cabbage. While I could easily make a coleslaw with it…my roomie despises coleslaw and I’m not a big fan of it myself. So…I was hoping to figure out a unique way to utilize it in a breakfast. With a little guidance form a blog called Ditch The Wheat, I got inspired to make my own little cabbage breakfast, adding a bit of texture with some homemade potato chips. That would give them some crunch. I also added a hint of flavor by adding some sliced shallots and some minced garlic to my sautéed cabbage.

And…to make it all breakfast-like…I topped each bowl off with a fried, over-easy egg. Surprisingly…very delicious and really packed with flavor.

Recipe: Crispy Potato Chips and Sautéed Cabbage

Crispy Potato Chips with Sautéed Cabbage

Servings: 2
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

4 fingerling potatoes
1 shallot, sliced
2 cloves garlic, minced
1 cup sliced cabbage
salt
pepper
2 organic eggs

Directions:

Slice the fingerling potatoes thin like a chip. I recommend using a mandolin.

Pour enough olive oil into the pan to lightly fry the potato slices. Turn the pan to medium. Place the potato slices into the pan, sprinkle salt on them and flip when one side is crispy and sprinkle salt on them again. These are done when both sides are crispy. (NOTE: I used the Mastrad Topchips Chip Maker instead of pan frying them…or you could even bake them in the oven. I’m not big on frying…but not everyone has a chip maker like I do).

Take out all of the sweet potato chips and place on paper towel.

Place the shallot in the oil and stir, allowing to soften slightly. Add the cabbage and saute until desired crispiness. I prefer it to be well done. When you have about a minute left, add the garlic and stir.

While the cabbage finishes up, in a small pan, crack an egg and allow to fry on one side. Carefully flip the egg to cook the white through, but keep the center a little runny (unless you hate runny yolks, in which case…cook the hell out of that egg).

When the cabbage is done take out of the pan and mix with the chips. Place in two bowls and add a fried egg on top of each one. Serve immediately.

~*~*~

I admit…I was surprised with how good this recipe turned out to be. I found elevating the flavor with shallot and garlic was a great call. The cabbage cooked perfectly, just slightly browned by the heat of the pan, giving it this nice caramelization. And the egg on top just made all the difference. One very healthy, nutritious, and different breakfast for sure. But one that I would repeat…in a heartbeat!

October 27, 2013October 27, 2013

Recipe: Roasted Curried Cauliflower

Cauliflower is so versatile. I have made “bread sticks” from a head of this vegetable. I have made buffalo cauliflower florets as well. Pizza crust. I’ve put it in stir-fries. I’ve made a tempura batter and fried them up. But…when my CSA bin delivered me another gorgeous head of cauliflower…well…I wanted to do something different. I have my go-to recipes…but I just wanted something different.

With the magic of Pinterest and a recipe that I built around from Nom Nom Paleo…I took this beautiful head of cauliflower, mixed it up with some healthy fats and a dose of curry, cumin, and seasoning. Roasted it up in the oven…then topped it off with some fresh herbs. And the result…pure magic. Enough that I want to make it again…soon. I need more cauliflower.

Recipe: Roasted Curried Cauliflower

Servings: 2-3
Time: Prep 5 minutes; Cook 40 minutes

Ingredients:

1 head of cauliflower, cut into uniform florets
A generous glug of melted coconut oil
2 tablespoons curry powder
Cumin
Kosher salt
Freshly ground black pepper
Half a lemon
1/4 cup minced parsley leaves

Directions:

Preheat the oven to 450°F and move the rack to the lower middle of the oven.

Place the florets in a large bowl and toss them with a generous amount of the oil of your choice (about 2 tablespoons).

Add the curry powder, cumin, salt and pepper and toss until the florets are coated.

Pour the seasoned florets on a foil-lined baking sheet and cover it tightly with another sheet of foil.

Roast in the oven for 15 minutes, then remove the top layer of foil and continue to roast the cauliflower for 20 more minutes, flipping the florets every 8 or so minutes, until they are softened and browned in parts.

Plate the cauliflower and give each serving a squirt of lemon juice and top off with the minced fresh parsley.

~*~*~

Serious flavor. Even Cathy was talking about the next time I made this dish. I was so happy with the way it turned out. It wasn’t too spicy, which worked in Cathy’s favor. Just the right hint of seasoning. Total perfection. Tender…delicious…and amazing.

Liven up your cauliflower…I dare you!

October 27, 2013

Recipe: Vegan Potato Leek Soup

Just a couple minor changes to a recipe can make or break it. Honestly. But…a couple years ago, Cathy bought me the cookbook for Bouchon, Thomas Keller’s restaurant in Las Vegas. In fact, we dined there when we were in Vegas and had one of the best food experiences of our life up to that point. It was, in a word, heavenly.

And then…I just sort of let this gem of a cookbook sit on my shelf…never really pulling it out to explore. But when my CSA bin gave me leeks, I remembered one of the dishes we had in Vegas was…Potato Leek Soup. So, I pulled out my cookbook and got settled in to see if it was something I could, indeed, set out to make…and make properly.

There were a couple of minor tweaks necessary, for my food allergies and the like…like making it vegan. It actually worked out perfectly. Honestly. I was so happy with the way this soup turned out that I am eager to make it again…and again…and again. The best part was…save for a few minor ingredients (chives)…this recipe was made from items that were already in my pantry.

I will make not of my changes in parentheses. But huge props to Thomas Keller for this amazing recipe. And if I hadn’t eaten at Bouchon…well…I might never have experienced this or been inspired to make it for myself.

Recipe: Vegan Potato Leek Soup (inspired by Thomas Keller’s Bouchon recipe)

Servings: 6
Time: Prep 15 minutes: Cook 60 minutes

Ingredients:

2 pounds (about 3 large) leeks
4 tablespoons (2 oz.) unsalted butter (I used Earth Balance)
Heaping 1/2 cup sliced (about 1/4 in. thick) shallots
1/3 cup sliced (1/4 inches thick) onions
Kosher salt and freshly ground black pepper
1/2 pound (about 1 large) russet potato, peeled
1 tablespoon minced garlic
Bouquet garni or sachet of 8 thyme sprigs, 2 Italian parsley sprigs, 2 bay leaves, 1/2 tsp. black peppercorn, wrapped in cheesecloth
6 cups chicken or vegetable stock (I used a low-sodium organic vegetable broth)
3/4 cup heavy cream (I used So Delicious Culinary Coconut Milk)
1/2 cup minced chives
Extra virgin olive oil
Freshly ground black pepper

Directions:

Cut away and discard dark green leaves and roots from leeks, leaving only white and palest green sections. Cut in half lengthwise, rinse in cold water to remove dirt between layers. Place leeks cut side down and cut in 1/4 inch thick slices (yields about 3 cups).

Melt butter in large saucepan over med-low heat. Add leeks, shallots, and onions. Season generously with salt and pepper. Increase heat to medium and sweat the veggies, stirring often, for 3 to 5 minutes – veggies should wilt but not brown.

Meanwhile, cut potato lengthwise into quarters, then cut crosswise into 1/4 in thick slices, yielding about 1-1/4 cups.

Add garlic to the sauteing veggies and cook for another minute, then add sachet and potatoes. Cook for 2 to 4 min longer.

Add 6 cups stock, adjust seasonings. Bring to simmer, then reduce and simmer for 30 min, or until potatoes are tender. Remove from heat and let soup cool for about 15 min. Remove the sachet. Transfer soup in batches to blender and puree, starting at low speed (to release heat remaining in soup), and then slowly increase speed until soup is smooth. Don’t overfill the blender, since hot liquid can spurt out. It is helpful to place your hand over the lid while holding a towel. Strain through a fine sieve or the like if you want the soup to be extra smooth. (That part is optional…I chose not to, and my soup was still smooth!)

To finish, return soup to a rinsed out pan and bring to simmer. Add cream and simmer on low for 5 min – stir frequently and careful not to burn! Remove from heat. Stir in chives if serving hot. If refrigerating, pour into container and place in ice bath to cool (it keeps about 2 days). Serve sprinkled with chives and olive oil and fresh ground black pepper.

~*~*~

You would be hard-pressed to tell that this soup was vegan. Honestly, the changes I made didn’t affect the creaminess or the taste of the soup. It was so good, and Cathy and I feasted on it for three delightful evenings. It was super packed with flavor and still super creamy. Substituting culinary coconut milk for the heavy cream didn’t change the texture at all. It worked brilliantly.

So…with soup season coming on strong…give this recipe a try. Thomas Keller is a brilliant chef and this recipe is one of the best soups I have made so far. Truly a delight.