Soup and Chips

Broccoli Soup

Makes about 5 cups

Ingredients

• 1 lb. broccoli florets
• 3 celery stalks
• ½ small onion
• 2 tsp. canola or safflower oil
• 1 ¾ c water or low sodium broth
• kosher salt
• pepper
• 2 Tbsp plain yogurt (non-dairy substitute is ok) or sour cream
• 2 Tbsp. butter (optional)

 Preparation

• Trim the broccoli florets off the stalk and chop into small pieces.
• Finely dice the celery and mince the onion.

• Heat the oil in a large pot. Add the onion and celery and cook over a medium flame until they just begin to soften. Add a couple of pinches of kosher salt a dash of pepper. Add the broccoli and cook, stirring often, until the broccoli turns bright green.

• Add a couple more pinches of kosher salt and the water/broth. Stir and let simmer for 2-3 minutes.
• Transfer ½ of the solids and most of the liquid to the blender. BE SURE TO REMOVE THE PLASTIC PIECE from the center of the blender lid. Otherwise the heat will cause a soup explosion! Blend until the mixture is a uniform color. Add back to the pot along with the yogurt or sour cream and stir. A couple of tablespoons of butter adds richness and some lovely flavor. Stir it in at this point if you choose. If it is too thick you can add more water or broth.
• Finally, taste for salt. Add a couple of pinches at a time until you like the taste.

Pesto Chips

Ingredients

• 2 Rudi’s Gluten-Free Flour Tortillas
• 3 Tbsp. Pesto
• Salt

Preparation

• Pre-heat the oven to 400°
• Brush both sides of the tortillas with the pesto. Sprinkle with a little salt (not kosher salt for this) on both sides. Cut the tortillas into 8 triangles. Place on a baking sheet lined with tin foil or parchment.
• Bake for about 10 minutes or until they are deep golden brown. If there’s too much white, they won’t be crispy so really allow them to brown.
-Chef Janet K- Gluten-Free Chef