Comfort Foods for Christmas Withdrawal

Happy New Year! If most of you are like me, you are kind of tired of holiday fare. And, with all the decorations safely packed away for another year not to mention getting back to your normal day-to-day schedule, many of us almost go into withdrawal from the hustle and bustle of the brisk pace of the
Christmas season.

Nothing soothes the soul like a plain ole comfort foods, and I have a couple of dishes that are easy and quick to make. One is Tomato Basil Soup (click here for recipe). This deep red soup is warming and just perfect to warm you on a cold, winter day. The red pepper flakes add just a bit of kick to tease the taste buds.

The other recipe is Naked Spinach and Muenster Quiche (click here for recipe). This a blast from the past for me. Quiche was THE sophisticated dish when I was in graduate school at The University of Alabama working on my doctoral degree. 

Creamed Asparagus Soup

1 cup fresh asparagus, minced
2 tablespoons onion finely chopped
1 clove garlic, minced
1/4 cup  butter
1/2 teaspoon salt
3 tablespoons cornstarch dissolved in 2 tablespoons water
1 1/4 cup chicken stock
1 tablespoon fresh flat-leaf parsley, finely minced
1/4 cup dry white wine, such as Chardonay or Sauvignon Blanc

1. Place asparagus, green onions, and garlic in food processor. Process until very fine; set aside. Melt butter in large sauce pan. Add processed vegetables, seasoning and salt and sauté until tender, about 5 minutes.

2. Dissolve corn starch in water, stirring until smooth. Pour dissolved cornstarch into mixture; cook over medium heat for 1 minute. Gradually add chicken broth to pan. Cook mixture, stirring constantly until mixture is thick and bubbly.

3. Remove from heat, and divide mixture into two equal parts. Process each half again until pureed. Combine before adding whipping cream and parsley. Return to sauce pan and continue to cook until thoroughly heated, stirring often. Stir in wine just before serving. Garnish with a dollop of sour cream and a sprig parsley.

Servings: 6
Yield: 1 quart

Total Time: 1 hour

Nutrition (per serving): 106 calories, 71 calories from fat, 8g total fat, 20.3mg cholesterol, 350.6mg sodium, 109.4mg potassium, 5.4g carbohydrates, <1g fiber, <1g sugar, 1.8g protein.

Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian

Author's Note:

If preparing to freeze for use later, prepare as directed, BUT do not add the parsley or white. Freeze individual portions. When ready to use, thaw frozen soup in refrigerator over night. Place over medium heat & bring to simmer. Add 2/4 cup additional whipping cream per serving. Then, add parsley & wine & garnish with sour cream & a parsley sprig.

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Leek & Potato Soup with Cheese & Bacon

2 medium leeks thinly sliced
1 pound red potatoes, peeled & diced
4 tablespoons butter (no substitutes)
3 cloves garlic clove, minced
1 teaspoon kosher salt
3/4 cup bacon, fried crisp & finely crumbled
4 cups chicken stock
1/2 cup milk
1/2 cup sour cream
1 cup sharp white cheddar cheese, grated
thyme leaves, optional

1. In large sauce pan, place leeks, potatoes, butter, & garlic. Turn heat to low; cook until vegetables begin to brown.

2. Add chicken stock; continue to cook until vegetables are very tender, about 40 minutes.

3. Stir in back, milk, source cream & cheese. Using a hand blender, puree until smooth.

4. To serve, ladle into bowls. Garnish with thyme leaves.

Servings: 6           Total Time: 1 hour and 30 minutes
Nutrition (per serving): 302 calories, 173 calories from fat, 19.6g total fat, 52.8mg cholesterol, 980.5mg sodium, 689.6mg potassium, 20.7g carbohydrates, 1.8g fiber, 3.4g sugar, 11.6g protein.



Eating Gluten Free