soups

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups

Classic Chicken Noodle Soup

Chicken

water

carrots

celery

onion

garlic clove

black peppercorns

bay leaf

Parsley

thyme

kosher salt

egg noodles

c. flat-leaf parsley

<p>How to make gluten free roux and thickening agents for sauces and soups. Paleo and keto options</p>

How to Make Gluten Free Roux for Keto Sauces + Soups

Avocado Oil butter

Bob’s Redmill Cassava Flour

butter

Bob’s Redmill 1:1 gluten free flour

tbsp Arrowroot

For soups

&#8211; If you&#8217;re using a roux to thicken a soup, it&#8217;s best to add at the beginning as it can take some time for the soup/stew to thicken.

For soups - S

lowly whisk the cold or room temperature liquid (i.e milk for the cream sauce) into the hot roux. Then whisk again, slowly, to combine.

Heat the oil or butter in a medium-sized saucepan over medium heat.

Whisk the cassava flour into the fat and cook over medium-high heat for 10-12 minutes, stirring every 2-3 minutes.

NOTE - Dark roux made with regular flour usually takes up to 45 minutes,

but cassava flour creates that nutty dark flavor extra fast since it&#8217;s grain free! TIP&#8211; You don&#8217;t need to wait long for this roux to turn dark. Just 10-15 minutes, max!

Grain Free/Paleo Dark Roux

Melt the butter in a medium-sized saucepan over medium heat.

Whisk the flour into the fat and cook over medium heat for 7-8 minutes, stirring every 2-3 minutes.

Light brown Gluten free Roux

Sprinkle ONE teaspoon of xanthan gum while whisking, and then add the other 1/2 teaspoon of xanthan gum, and whisk for 30 seconds. If it doesn&#8217;t start to thicken, add 1/2 tsp more. *Sprinkle while blending is key for mixing xanthan gum*

Cook over medium heat, darkening to the desired color. It browns quickly, so always remember to whisk! The roux will continue to thicken as it cools, so don&#8217;t worry if your roux seems a little thin at first. Also, if you constantly whisk and lightly sprinkle in the xanthan gum it dissolves perfectly. Remember, when finished and cooled, the roux gets much thicker. So less is best.

Low Carb Roux and thickener for keto sauces (updated 8/20)

Whisk/Mix 1- 2 tbsp Arrowroot or tapioca starch and equal water

Add to then of cooking (soups, chowder, etc) .

Grain Free (corn free) slurry - to thicken at end of cooking. No cook thickening agent

Definitely a great “need to know for cooking basics” recipe!

What a great one-stop-shop for all your roux needs! I used to really struggle with making roux of any kind - I always felt like it came out gritty. Over time I definitely got better at it and am excited for these healthier versions!

This is such a good idea! I know so many people who will benefit from this!

Ahh it would be so hard to not be able to eat normal flour... thank goodness the Celiacs out there have you to rely on. Roux is so integral to so many recipes!

I thought my gumbo days were behind me, now that I'm eating GF vegan. What a wonderful find! There's a wealth of cooking knowledge behind these recipes. Thanks for sharing them!

These light brown gluten free roux is so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx, Lindsay for sharing!

Legit speechless, that light brown gluten-free roux recipe looks unreal! Definitely, I will make it on the weekend for my family. Thanks, Lindsay

A follow up to my comment above:  the Keto Roux worked perfectly!  I melted 3 tablespoons butter and whisked in 1 teaspoon of xanthum gum.  It made a nice slurry that easily drained into my stock pot of soup.  I added it around the midway point.  It has been advised to do it early on but based on the steps of making this particular soup, I just didn't feel comfortable doing it then.  It thickened up beautifully!  I am so glad I came across this idea as I struggled using Xanthum gum in the past.  I was always adding it without dissolving it first.  Duh!  That doesn't usually work with flour either!  I've also heard that once xanthum gum is introduced to a recipe, the temperature should continue to cook at a moderate, not high heat.  Not sure if that's true, but I was careful to do that and my soup turned out great.  Thank you for the ideas!

Hello Lindsay! Thank you so much for sharing the secrets to making gluten free rouxs, gravies and sauces. I'm new to the keto diet and love making homemade soups, but didn't know how to make them eco-friendly. I especially love making gumbo, it's dear to my heart! I will definitely apply your guidance. Thank you again!

I want use coconut flour slurry. What do you think about my idea?

Amazing recipe!  Thank you for sharing! YUMYUMYUMYUM

Good evening, Making the slurry tonight for tomorrow nights dinner. Advice about the reheat….

So so ideal to me Lindsay. It works to me!

Love it love it! Just made a shrimp stir fry and needed a sauce/ gravy To put together with rice. I am in heaven right about now! Came out better than I expected. Thank heaven. There is a God!

This is awesome and so helpful when trying to avoid flour.

Thanks for your very informative article! I'm trying to improve my GF chops, and this fills a lot of holes.  Just wondering though, can't you use the light brown roux with milk to make a bechamel if you're not avoiding dairy?

Well that was super easy! I have been nervous to try both of those flours (I have my comfort zones!), but this makes it very easy - thank you! {I LOVE LOVE the new look on your site by the way! It is beautiful!}

In a medium pot, over medium heat, combine the drained lentils, onion, tomato, chile, ginger, garlic and enough water to cover. Bring to boil, then lower the

Red Lentil Soup

red lentils,

onion,

tomato,

green serrano chile, splt and seeded

ginger,

garlic,

canola oil

cumin seeds

turmeric

paprika

cilantro, chopped

This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast.

Dinner Tonight: Sichuan-Style Chicken Noodle Soup Recipe

leek, cleaned, ends trimmed, hard green parts discarded, and thinly sliced

shiitake mushrooms, stems removed, thinly sliced

chicken stock

vegetable oil

soy sauce

rice wine

cinnamon

star anise

Sichuan pepper

black pepper

noodles egg

chicken,

jalapeno, stemmed, seeded, and finely chopped

Bring large pot of water to a boil. Meanwhile, Pour oil into medium-sized saucepan set over medium heat. Add leeks and mushrooms. Cook until leeks are soft, about four minutes.

Add chicken stock, soy sauce, rice wine, cinnamon, star anise, Sichuan pepper, and black pepper. Turn heat to high and bring to boil. Reduce heat to medium-low, and simmer for five minutes. 

Meanwhile, add noodles to large pot of boiling cook for exactly one minute less than instructions on packaging say. When timer goes off, drain noodles and transfer to saucepan. Add shredded roast chicken and cook for one minute. 

Serve soup in large bowls with garnish of chopped jalapenos to taste. 

This is normally a chicken dish, but I used chachalaca. Any white meat will work, and I can recommend quail, grouse, partridges, pheasants, rabbits or squirrels as alternatives.

Sopa de Lima

white meat, chicken, grouse, quail, turkey, etc.

dried oregano, (Mexican if possible)

black peppercorns,

allspice berries, (or 1/4 teaspoon ground)

whole cloves, (or 1/4 teaspoon ground)

bay leaves

celery stalks, chopped

chicken fat, olive oil or vegetable oil

white or yellow onion, chopped

poblano or green bell pepper, diced

habanero chile, minced ((optional))

paste tomatoes,

lima juice ((see above

Cilantro and tortilla chips

Either put the chicken into a large soup pot whole, or cut it into pieces. Your choice. Add the remaining soup base ingredients plus enough water to cover by 1 inch. Bring this to a simmer and cook gently until the meat is tender, anywhere from 30 minutes for quail to 3 hours for an old rooster or turkey legs.

Remove the bird and strip the meat from the bones. Reserve the meat and discard the bones -- unless you have lots of time, in which case return the bones to the pot and keep cooking for another hour. Whenever you are ready, strain the soup base into a large bowl through a strainer lined with a paper towel. Discard the solids and reserve the broth.

SOUP BASE

Heat the chicken fat or olive oil in a clean pot over medium heat. Add the onions and stir to coat with the oil. Cook until soft and translucent, but not browned, about 5 minutes. After about 3 minutes of cooking, add the diced poblano or bell pepper.

When the onions are soft, add the garlic and habanero, if using. Let this cook for a minute or two, then add the shredded meat, the tomatoes and the broth. Bring this to a simmer and add salt to taste. Let it all cook for 20 minutes, then add the lime zest and juice. Turn off the heat, and serve the soup with the tortilla chips and cilantro.

TO FINISH THE SOUP

My New Orleans by John Besh includes no fewer than five recipes for gumbo, which isn't really all that shocking considering gumbo is the epitome of Louisiana cooking. This Chicken and Smoked Sausage Gumbo starts with a roux made up of equal parts fat and flour that gets slowly cooked until the mix changes from a light tan to a deep, rich brown.

Chicken and Smoked Sausage Gumbo Recipe | Cook the Book

rendered chicken fat or canola oil

flour

onions,

Basic Creole Spices (recipe follows)

spicy smoked sausage, sliced ½ inch thick

celery,

green bell peppers,

andouille sausage, chopped

okra

Worcestershire

Salt

Filé powder

Tabasco

White rice

celery salt

sweet paprika

coarse sea salt

garlic powder

onion powder

cayenne pepper

allspice

Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

Season the chicken with Creole Spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, Chicken Stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.

Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store. 

Classic Cuban sides for all kinds of meals.

Cuban Black Beans and Rice Recipe

(450 grams) dried black beans, preferably turtle beans

olive oil

onions

green bell peppers

garlic

red-pepper flakes

(45 milliliters) white wine vinegar,

salt and black pepper

white onions, diced

sugar

(120 milliliters) cup dark rum

Tabasco sauce

white rice,

In a large bowl, cover the beans with at least 3 inches cold water. Cover and let stand overnight.

Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to total 8 cups.

In a Dutch oven, combine beans, 8 cups water, and ham hocks  and bring to a boil over high heat. Reduce heat to low and cook, uncovered, stirring occasionally and skimming the surface as necessary to remove any foam, until beans are very tender, about 4 hours. Top up with boiling water as needed to keep the beans from going dry.

Meanwhile, in a large skillet, heat oil over medium heat until shimmering. Add chopped onions and green peppers. Cook, stirring, until the mixture is wilted, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.

After the beans have cooked about 2 hours, add the onion mixture to the beans. Add the bay leaves, pepper flakes, and vinegar. Season with salt and pepper.

When the beans are almost tender, add rum and cook, stirring and scraping bottom often, 30 minutes longer. The beans should have thickened nicely, being neither dry nor soupy..

Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco. Serve with white rice and top with diced white onions, if desired.

Sausage, potatoes, and kale make a hearty soup for a cold winter night.Without fail, I make this Christmas Soup for the holidays every year. In other words, it’s a tradition. Kids love traditions, so I say, let them make the soup so they can leave a bowl for Santa. Sneaky! This recipe first appeared on altonbrown.com.

Christmas Soup

Vegetable oil,

chicken broth

red potatoes,

kale, washed, rinsed, and torn into 1-inch pieces

red wine vinegar

Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.

Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.

Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.

Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

This hearty and filling soup is amazing on it's own, but it's the garnish that really takes the flavor over the top.

Italian White Bean Soup With Fried Sage

extra virgin olive oil,

onion, diced small

carrots,

fennel bulb, white parts only, diced small

celery stalks, diced small

white beans

vegetable broth,

Kosher salt

Italian White Bean Soup with Fried Sage

Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch

Baked Potato Soup

3-4 medium baking potatoes, skin on, well washed (2 pounds)

shallot,

salt

vegetable stock

half-and-half

2% milk

all-purpose flour

cheddar cheese

sour cream

green onions, thinly sliced (scallions)

This Creamy Mushroom Soup will warm you up with the savory flavors of vegetables blended with decadent cream cheese.

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