Russ and I headed to Tangerini’s Spring Street Farm this weekend to pick up our first winter share. Wow! We came home with 2 FULL bags filled with produce from the sweetest carrots ever, pounds of potatoes (both sweet and white), butternut squash, broccoli, radishes and the largest beet I have ever seen, really…
I decided I would whip up some soup. Butternut squash or potato?
With a few tweaks this recipe can be made low FODMAP. I did use leeks in my recipe BUT scallions (green part only) or chives could easily be substituted. I also served my soup in a bread bowl for fun. FODMAPers could use an appropriate GF roll or special soup dish. Today, I worked on a very fun blog post with a dietetic intern, Lauren, from Beth Israel Deaconess Hospital…. Stay tuned, Lauren came up with a very fun recipe just for YOU…we’ll post her recipe later this week!
I hope you are all having a great week. In the spirit of November and the upcoming holiday, Thanksgiving, I would like to add a note of THANKS….Today I am thankful for the Australian researchers for creating a diet that has been life changing for many of my clients.
What are you thankful for? Good health, wonderful friends, a warm house, cute pets, a nice husband/wife/partner? HOPE it’s all that and more!
- 2 Tablespoons olive oil
- 1/2 cup sliced and washed leeks (white part) OR sliced Leeks (green part) or chives for FODMAPers
- 4 medium size potatoes -yukon gold or red skin, peeled and chopped into bite size chunks
- 4 cups of chicken broth (FODMAPers use home made broth)
- 3 fresh thyme sprigs
- 1/2 cup Pepper Jack cheese, grated (can sub in grated cheddar)-reduced fat can work too
- 1/2 cup buttermilk or (FODMAPers use lactose free milk)
- Salt and pepper, to taste
- Bacon, 1 slice per person, cooked and crumbled
- Fresh chopped chives, for garnish
- Bread bowl if you choose (FODMAPer use an appropriate gluten free roll)
- Saute oil and leeks (or green part of scallion or chives for FODMAPers) in medium sauce stock pot for about a 2 minutes over medium heat. (Cook for about 1 minute for scallions/chives)
- Add potatoes, broth and thyme and bring to boil and then reduce heat to medium-low to simmer.
- Cook for about 40 minutes or until potatoes fork tender. Shut off heat and let soup cool down a bit, about 15-20 minutes. (Remove thyme sticks)
- Slowly add soup to blender and blend until smooth consistency. (Can choose to blend only half the soup for a chunkier version)
- Pour soup back into stock pot and add cheese and buttermilk (or lactose free milk) and cook over low heat to warm soup up and melt cheese.
- Season with salt and pepper.
- Serve in bread bowl (FODMAPers use gluten free) or soup bowl.
- Garnish with bacon and chives.