• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    81,117
    Total Members
    4,125
    Most Online
    Hockeymimi
    Newest Member
    Hockeymimi
    Joined
  • 0

    Potato Leek Soup with Garlic (Gluten-Free)


    Jefferson Adams

    Celiac.com 04/13/2016 - Fresh leek soup is a rich, creamy, velvety wonder to behold, and a delight to the taste buds. This recipe adds a dash of garlic to deliver a symphony of rich flavorful soup.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    Photo: CC--JoyIngredients:

    • 2 whole leeks
    • 2 whole garlic bulbs
    • 1 quart chicken stock
    • 4 medium Yukon gold potatoes
    • 1 cup cream, plus more to garnish
    • 1 tablespoon butter
    • Olive oil
    • Salt

    Directions:
    Heat oven to 400°F.

    Slice away the top of the bulbs of garlic so that the cloves inside are exposed.

    Drizzle with olive oil, wrap in aluminum foil and place in the oven for 30 minutes.

    Remove, allow to cool and, with a firm hold of the base of the bulb, squeeze the soft, caramelized garlic into a small bowl.

    Remove the tops, or the darkest green leaves from the leeks. Slice the stalks in half and rinse well. Chop fine.

    Peel and roughly chop potatoes into small cubes.

    Heat butter and a drizzle of olive oil in a large pot.

    Add chopped leeks and stir until softened, around 10 minutes.

    Add 4 cups of stock, the cubed potatoes, the soft garlic and a teaspoon of salt.

    Combine, bring to the boil then reduce heat to medium.

    Cover and allow to simmer for 30 minutes or until the vegetables have softened significantly.

    Carefully, in very small batches, pour soup into a blender and process until smooth.

    Return to the pot on low heat and add cream.

    Serve in bowls with a bit of cream, and a sprinkle of fresh black pepper.

    0


    User Feedback

    Recommended Comments

    There are no comments to display.



    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      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.


  • Ads by Google:

  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

  • Popular Contributors

  • Who's Online   11 Members, 0 Anonymous, 328 Guests (See full list)

  • Related Articles

    Scott Adams
    1 teaspoon safflower oil
    2 teaspoons dry sherry, or water
    1-¼ cups onion, finely chopped
    1 cup carrot, thinly sliced
    2 celery stalks, thinly sliced
    1 bay leaf
    2 cups red potatoes, cubed
    1 cup vegetable stock
    1 cup skim milk
    1 cup fresh or frozen corn
    cayenne to taste
    nonfat plain yogurt for, garnish, optional
    In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender.
    Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4.

    Jefferson Adams
    Practically no one doesn't like chicken soup. Nearly every culture on the planet features some kind of chicken soup as part of its cuisine. Chicken soup is delicious, nutritious staple. It is mildly isotonic,  and a good source of electrolytes, making it great for getting over colds. It features a nice balance of protein, fat, and carbohydrates. So, chicken soup is healthy, chicken soup is delicious, chicken soup is a winner!
    Some of the best chicken soup I've had has also been some of the simplest to prepare. This recipe uses a whole chicken and makes a whole bunch of soup, about eight to twelve servings, depending on how hungry you are. For those tempted to cut the recipe in half, I point out that the soup freezes well, and that if you've got a big enough pot, and you're going to simmer a pot for five hours, then just go for it, and make a big batch.
    For those who like pasta with their soup, no problem. Just whip up a quick batch of gluten-free noodles, and add them to a bowl of warm soup. You can do the same with rice, for an extra-hearty meal.
     
    Ingredients:
    1 whole chicken (about 3 pounds)
    1 large onion, cut in half
    2 slices of fresh ginger root
    3 cloves of garlic, cut in half
    3 small potatoes, diced
    4 carrots, cut in half
    4 celery stalks, cut in half
    ½  to 1 teaspoon chicken bouillon, optional to taste
    ½  teaspoon thyme, chopped
    1 Bay leaf
    salt and pepper to taste
    water to cover ingredients
    1 green onion to garnish, finely chopped, optional
    1 lemon to garnish, optional
    To Prepare:
    Wash the chicken thoroughly. Place the chicken, carrots, celery, onion, garlic, bay leaf and ginger root slices in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones, skimming off and discarding foam as it collects on top.
    When the chicken is falling off the bone, remove from heat. Using a ladle or a cup, transfer the broth through a strainer and into a second pot or large container.
    Pick the meat off of the bones and set aside. Slice the carrots, celery, onion, and any large chunks of chicken.
    Remove the garlic cloves, bay leaf, and ginger slices and discard. Season the broth with salt, pepper and chicken bouillon as desired for taste.
    Return the chicken, carrots, celery and onion to the pot, stir together to mix. Dish into bowls, garnish with a dash of green onion and serve with lemon wedge on the side.


    Jefferson Adams
    For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits.
    Ingredients:
    3 large Hass avocados - peeled and pitted
    2 ripe heirloom tomatoes, peeled
    1 small sweet onion, quartered
    1 green bell pepper, de-seeded
    ¼ cup fresh lemon juice
    4 cups tomato juice
    1½ cups plain yogurt
    ⅓ cup chopped fresh chives
    Pinch of chopped cilantro (optional)
    3 limes, wedged
    salt and pepper to taste

    Directions:
    Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
    Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
    Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.

    Jefferson Adams
    The time is here for sweaters, scarves, and soups that taste like they've taken all day to make. This earthy spin on pumpkin soup is a real treat. Keep and toast the pumpkin seeds for garnish or snack. In a pinch, canned pumpkin also works well but with the season upon us, there are too many uses for fresh pumpkin to pass them up. I like to roast up a separate one to use for serving. Just remove the top, cutting wide enough to fit a ladle and hollow out the seeds.
    Ingredients:
    2 medium-sized pumpkins
    2 cups chicken broth
    1 cup water
    1 cup milk
    2 tablespoons honey
    2 fresh bay leaves
    2 teaspoons ground cumin
    ½ teaspoon each salt and pepper
    Directions:
    Preheat oven to 350° F.
    Cut pumpkins in half and scoop out the seeds. Place skin-side down on a baking dish and roast for 40 minutes, until soft. Remove and allow cool just enough to handle.
    Scoop pumpkin flesh into a food processor or blender and puree until smooth.
    Pour blended pumpkin into a medium saucepan and add chicken broth, water, honey, cumin, salt and pepper. Bring to a boil, then reduce heat and add bay leaves. Simmer for 30-40 minutes.
    Remove from heat and discard bay leaves. Stir in milk and serve.


  • Recent Articles

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics

    Jefferson Adams
    Celiac.com 07/16/2018 - Did weak public oversight leave Arizonans ripe for Theranos’ faulty blood tests scam? Scandal-plagued blood-testing company Theranos deceived Arizona officials and patients by selling unproven, unreliable products that produced faulty medical results, according to a new book by Wall Street Journal reporter, whose in-depth, comprehensive investigation of the company uncovered deceit, abuse, and potential fraud.
    Moreover, Arizona government officials facilitated the deception by providing weak regulatory oversight that essentially left patients as guinea pigs, said the book’s author, investigative reporter John Carreyrou. 
    In the newly released "Bad Blood: Secrets and Lies in a Silicon Valley Startup," Carreyrou documents how Theranos and its upstart founder, Elizabeth Holmes, used overblown marketing claims and questionable sales tactics to push faulty products that resulted in consistently faulty blood tests results. Flawed results included tests for celiac disease and numerous other serious, and potentially life-threatening, conditions.
    According to Carreyrou, Theranos’ lies and deceit made Arizonans into guinea pigs in what amounted to a "big, unauthorized medical experiment.” Even though founder Elizabeth Holmes and Theranos duped numerous people, including seemingly savvy investors, Carreyrou points out that there were public facts available to elected officials back then, like a complete lack of clinical data on the company's testing and no approvals from the Food and Drug Administration for any of its tests.
    SEC recently charged the now disgraced Holmes with what it called a 'years-long fraud.’ The company’s value has plummeted, and it is now nearly worthless, and facing dozens, and possibly hundreds of lawsuits from angry investors. Meantime, Theranos will pay Arizona consumers $4.65 million under a consumer-fraud settlement Arizona Attorney General Mark Brnovich negotiated with the embattled blood-testing company.
    Both investors and Arizona officials, “could have picked up on those things or asked more questions or kicked the tires more," Carreyrou said. Unlike other states, such as New York, Arizona lacks robust laboratory oversight that would likely have prevented Theranos from operating in those places, he added.
    Stay tuned for more new on how the Theranos fraud story plays out.
    Read more at azcentral.com.