Celery Root Soup

Source: Food Combining for Health
Date tried: April 17, 2012
Yield: 4 servings
Time needed: 10 minutes or less

A delicious and simple one-vegetable soup.  This sort of lunch was a mainstay of my diet when recovering from surgery. Celery root is one of my favorite vegetables for a plain soup.  One can use the same technique with potato, sweet potato, carrots, parsnips and squash.

Celery Root Soup

Celery Root Soup
1 onion
2 celery roots
4 Tbsp. butter
3 ¼ cup vegetable stock
Sea salt
Freshly ground black pepper
4 Tbsp. light cream
Chopped fresh parsley

Peel and chop onion and celery root.
Sauté onion in butter about 2-3 minutes.  Add celery root and continue cooking gently another 5 minutes.
Add stock, bring to a boil, cover pot and turn down to a simmer until celery root is tender.
Purée in a blender until smooth (may have to do in batches).
Return to pan, add seasoning and reheat a moment or two.
Stir in cream and parsley. (Or keep parsley as a garnish.)

Basic Sour Cream Dressing

Source: Food Combining for Health
Date tried: March 28, 2017
Yield: 3/4 cup
Time needed: 2-3 minutes

A quick to make dressing especially good for coleslaw.

Basic Sour Cream Dressing

Basic Sour Cream Dressing
2/3 cup sour cream
1 tsp. finely chopped onion or chives
2 Tbsp lemon juice
1 tsp. dried mustard
1 tsp. honey

Put all ingredients in a blender and blend well.

Mushroom Soup

Source: Food Combining for Health
Date tried: Jan. 7, 2015
Yield: 4 servings
Time needed: 30 minutes or less

This is my very favourite recipe for mushroom soup.  It is simply exquisite.

Mushroom Soup

Mushroom Soup

Mushroom Soup
2 Tbsp. butter
1 small onion, chopped
1 medium carrot, sliced
1 celery stalk, sliced
4 cups large mushrooms, sliced.  (Portobellos are good)
1 heaping tsp. yeast extract (aka Marmite)
2 1/2 cups water
freshly grated nutmeg
sea salt
freshly ground black pepper
4 Tbsp. heavy cream
1 Tbsp. dry sherry (optional)

Melt butter in a large saucepan.
Add the chopped onion and cook gently until golden brown.
Add the sliced carrots, celery and mushrooms to the onion.
Add the yeast extract and water and bring to a boil.
Turn heat down to simmer, cover the pan, and allow to simmer for about 15 minutes or until the vegetables are just tender.
Pour the mixture into a blender and blend for 30 seconds until smooth; return to pan.
Reheat and add a miserly pinch of grated nutmeg*.
Season to taste.
Just before serving stir in the cream and the sherry.

* Nutmeg gives a subtle flavour that makes the mushroom flavour sing out.

Oven Baked Sole

Source: Food Combining for Health
Date tried: June 29, 2014
Yield: 2 servings
Time needed: 20 minutes

This is my favourite way to serve fish fillet.  Absolutely plain, flavoured only with lemon and white wine, and occasionally a bit of dill or rosemary. Quick and simple to make.

Oven Baked Sole

Oven Baked Sole

Oven Baked Sole
2 medium sole fillets, skinless
2 Tbsp. butter
1/4 cup dry white wine
1/4 cup water or fish stock
juice of 1/2 lemon

Preheat oven to 350oF.
Season fish and place in a well-buttered oven-proof dish.
Pour wine, water or stock and lemon juice over fish.
Bake 15 minutes, basting occasionally.
Brown under a hot broiler for 2 minutes.

Potato Soup

Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes

This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time.  It is the food of paradise!

Potato Soup

Potato Soup

 

Potato Soup
1 leek
2 Tbsp. butter
4 potatoes, about ½ lb. each, peeled and quartered
2½ cups vegetable stock or water flavoured with ½ tsp. yeast extract
Sea salt
Freshly ground black pepper
Grated nutmeg or 1 tsp. curry powder

Wash the leek thoroughly and slice.
Melt butter in a thick-bottomed pan and add chopped leek.
Allow to cook gently without colouring.
Add potatoes and vegetable stock.
Bring to a boil, cover pan and simmer gently until the potatoes are tender (10-20 minutes)
Transfer to a blender and process until smooth.
Return to soup pan and season with salt and pepper
Add a little milk or more stock to give a creamier consistency.
Add a pinch of nutmeg or a teaspoon of curry powder.
Serve, garnished with chopped parsley.