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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Really Good Potato Leek Soup (Gluten-Free)


    Jefferson Adams

    One of the few things better than a delicious soup is a rich, delicious soup that is easy and quick to make.


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    In this recipe for potato leek soup, butter, chicken broth, leeks, cream and potatoes come together to yield a rich, luscious soup that goes great with your favorite toasted gluten-free bread.

    The finished potato leek soup. Photo: CC--avlxyzIngredients:
    1 cup butter
    2 leeks, sliced
    2 bay leaves
    2 tablespoons chives, chopped
    4 sprigs fresh thyme
    10 black peppercorns
    1 quart gluten-free chicken broth
    1 cup dry white wine
    4 cups Yukon Gold potatoes, peeled and diced
    1½ cups heavy cream
    ½ tablespoon white pepper
    salt and pepper to taste

     

    Directions:
    Trim away the green portions of the leek, leaving just the white part.

    Keep the two largest and longest leaves, and make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Or, place two leek leaves, bay leaves, peppercorns and thyme together in a piece of cheesecloth.

    Cut the white part of the leek in half lengthwise, and rinse well under cold running water to make sure the leek is clean. Slice thinly crosswise and set aside.

    In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Add the chopped leeks and cook until wilted, about 5 minutes.

    Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

    Remove the herbs and peppercorns. Adding just a little bit at a time, puree the soup in a food processor or blender. Be careful! Cover top with a towel to prevent scalding if any soup escapes.

    Stir in the creme and season with salt and pepper as desired.

    Spoon soup into serving bowls and top with chopped chives.



    Image Caption: The finished potato leek soup. Photo: CC--avlxyz
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    Guest Cynthia Flick

    Posted

    Confused:

     

    The directions advise to "add the wine" but no wine is listed in the ingredients.

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    Confused:

     

    The directions advise to "add the wine" but no wine is listed in the ingredients.

    It does say 1 cup dry wine.

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    Guest Wendy

    Posted

    I will be making this for a group of about 40 people. How much does one batch make? I'd need about 1 cup per person.

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