Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Jefferson Adams

    Delicious Vichyssoise (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.

    The finished vichyssoise. Photo: CC-stu_spivakIngredients:
    3 leeks sliced thin
    3 cups chicken broth
    1/4 cup heavy whipping cream
    1 large onion, sliced
    1 cup potatoes, peeled and thinly sliced
    1 tablespoon butter
    1/4 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 bay leaf



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    Directions:
    Melt butter in a large stock pot over low heat.

    Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.

    When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well.

    Cover and simmer for more 10 minutes.

    Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.

    Pureé soup in blender or food processor and chill.

    When soup is cool and ready to serve, blend in the chilled whipping cream.

    Serve cold in chilled bowls.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Shirley Sanchez
    Preheat oven to 400.
    Ingredients:
    4-5 eggs
    ¼ of a bag (of a 1lb bag) of chopped, frozen spinach
    ½ package of cooked and drained bacon (or more if you desire)
    ½ lb. of cheese of your choice
    ½ lb. shredded cheese of your choice
    Garlic, salt & pepper to taste
    See the desserts/pie crust recipes for a good crust.
    Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 h...

    Destiny Stone
    June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not  atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying.
    French Style Custard Filled Eclairs (Gluten-Free)
    Ingredients - Dough for eclairs

    1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling
    1 cup milk 1 cup half & half Large (moist) vanilla bean scraped,...

    Jefferson Adams
    This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping.
    Ingredients:
    1 1-pound eggplant
    1 cup sweet rice flour
    Juice from 1 lemon plus 1 tablespoon zest
    2 tablespoons za’atar seasoning
    1 tablespoon garlic powder
    ¼ cup sour cream
    2 tablespoons heavy cream
    1 table...

    Jefferson Adams
    Celiac.com 09/10/2013 - Tuna Nicoise is a simple, yet delightful salad that is also a delight to the eye. Anyone lucky enough to have enjoyed a delicious tuna Nicoise salad can appreciate where we're going with these French-inspired kebabs.
    If you want to impress a special person, or just get fancy at your next grilling session, these Tuna Nicoise kebabs are sure to do the trick.
    Sure, they take some prep, but they deliver a beautiful meal that will have your guests singing your praises all day long.
    Ingredients:
    2 pounds yellowfin or bluefin tuna loin ½ pound red potatoes, scrubbed and cut lengthwise into 1/4-inch thick slices ½ pound ha...