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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The word soupe, is French, but extremely bourgeois; it is well to serve potage and not soupe."
-Dictionnaire de Trévoux, 18th century French dictionary

The refrigerator light goes on...

Rice is one of the best thickening agents for soup. Just make sure it is the texture of overcooked rice.

Using Prepared Stocks

Making your own chicken stock is admirable but it is hard to do in today’s busy world.  The one key is to not let the stock boil as you make it and this does mean that you need to watch stock carefully as it simmers.  Boiling results in a cloudy stock and a burned, bitter flavor.  

There are a myriad of prepared chicken stocks on the market.  A lot of times this will be labeled “chicken broth.”  Stocks in the form of bullion cubes or powder make a terrible substitute for chicken stock.  Just avoid them.  

You can find stock in cans and cartons.  They also have a lot of salt in them and many have too much fat as well.  Most of these are pretty terrible but there are a few that are good for day to day use.  Check out the review at the website at drgourmet.com.  

I use a stock that comes in a carton.  It is by Healthy Valley and is fat free.  I chose this after a group of us got together to taste all of the stocks that we could find on the market.  It has sodium in it – about 400 mg per cup so in some sauces I am more careful about adding salt.  Having stock is essential in cooking and you should keep a couple of cartons in the pantry.   

Potage a la Florentine

Servings = 8 | Serving size =1 1/2 cups

Cooking Time = 60 Minutes

The soup will keep well for about 48 hours.

Serve with 2 ounce sourdough roll and 1 ounce soft goat cheese.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

1 ounces	unsalted butter
1/2 cup	onions (minced)
1 lb	frozen spinach
4 Tbsp	all purpose flour
4 cups	low sodium chicken or vegetable broth
2 cups	water
1/2 cup	brown rice (uncooked)
1 tsp	ground nutmeg
1/2 tsp	salt
1/4 cup	sherry
2 cups	2% milk

Melt the butter in a medium stock pot over medium heat. Cook the onions in butter until soft then add spinach and cook until hot.

Add flour slowly so as not to clump and cook for two minutes over low heat.

Add the chicken stock and heat slowly. The soup will thicken.

Add rice and cook until tender.

Add nutmeg, salt and sherry and cook for three minutes (add water if soup is too thick).

Puree with a stick blender (or in multiple batches in a blender). Transfer back to pot. Reheat gently while adding the milk.