Soups

Chicken Gnocchi Soup

4 tablespoons (1/2 stick) butter

1 tablespoon extra virgin olive oil

1 cup finely diced onion

1/2 cup finely diced celery

2 garlic cloves, minced       

1/4 cup all-purpose flour

1 quart half-and-half

14-28 ounce chicken broth

Salt                                                                    

1/2 teaspoon dried parsley flakes                

1 cup finely shredded carrots                             

1 cup diced cooked chicken breast

1/2 teaspoon thyme

1 cup coarsely chopped fresh spinach leaves

1 (16-ounce/500g) package ready-to-use gnocchi

Directions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for a   1/2 teaspoon dried thymebout 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

Salmon Chowder

• 2 turnips, peeled and cut into small cubes
• 1 onion, chopped
• 1 celery rib, chopped
• 1/2 teaspoon fennel
• 1/2 teaspoon dill weed
• 2 cups vegetable broth or water
• 2 (5ounce) cans skinless, boneless pink salmon
• 1 cup coconut milk
• 1 cup plain Greek yogurt (8 ounces)
• 1 tablespoon butter
• 2 teaspoons Cholula hot pepper sauce
• 1 teaspoon Trader Joes 21 Seasoning Salute                    SCD Recipe
• 1/4 cup dried tarragon

1. In a large saucepan, combine the turnips, onion, celery, fennel, dill weed and broth.
2. Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender.
3. Reduce the heat to low. Stir in the salmon, coconut milk, yogurt, butter, hot pepper sauce, 21 Seasoning Salute and tarragon.
4. Cook for 5 minutes, or just until heated through.

I love this. The turnips are a perfect substitute for the potatoes normally used in chowders.
I can't wait to try crab meat. Maybe shrimp? Many seafood or fish possibilities.

Shrimp Gumbo

·         1/4 cup butter

·         1/2 cup chopped onion

·         1/4 cup chopped green pepper

·         1/8 teaspoon minced garlic

·         1 can gumbo soup

·         1 20 ounce can diced tomatoes

·         1 can cut okra, drained

·         1 12 ounce can V8

·         1 teaspoon sea salt

·         1/2 teaspoon Truvia

·         1/4 teaspoon Tabasco

·         1 pound shrimp

·         2 large chicken breasts, cubed

·         8 oz. imitation crab or 6 oz. lump crab

·         Cooked Rice

1.       Melt butter in a large pot.

2.      Add onion, green pepper and chicken.

3.      Sauté until veggies are tender.

4.      Add remaining ingredients, except shrimp and cooked rice.

5.      Bring to a boil. Simmer at least an hour.

            (Long enough for all of your ingredients to marry nicely.)

6.      10 to 15 minutes before serving add shrimp.

Serve over rice with Tabaso and crackers on the side.

Sometimes I add additional sausage, bacon or additional vegetables.