hi guys it's Naomi, and welcome to my gluten-free,
allergy friendly kitchen! Today I have asked Alison to help me make cream of
"whatever you want" soup ...mm-hmm... I love cream of soup, but because we have lots
of allergies I usually can't have it; so if we make it ourselves! The whole world
opens back up to us! (to Alison): what's your favorite cream of soup?
Alison: my favorite is cream of asparagus Naomi:oh heck yeah! my favorite -- okay it's probably
cream of asparagus -- that that's why we're best friends!
um... are you ready to get started? you ready? Alison: I'm ready
Naomi:Alison is gonna cook with me today and you're gonna see just how easy this is.
Now don't forget: if you want more gluten free, allergy friendly recipes go ahead
and follow me on Facebook, or subscribe on YouTube and you'll get a notice
whenever we do a new video! All right, Alison, ready to roll? Alison: I am ready!
ANDhungry! Naomi: Well, good, cuz we're making a lot of soup! alright...
so the first thing we're going to do is we're going to get out a blender or food
processor (which as you can see (Alison:voila!) is already out and we are gonna put a
couple very simple ingredients in... and it's kind of important you put them in
in the right order ,because... Alison:That's where I always need help --- Naomi: well if you put the
the fats in near the blender part first, it'll get gummy - almost like a paste - and
then it won't mix properly, so you go dry then you go fat, then you go wet. Alison:dry,
fat, wet. Naomi:Yeah. you know a little bit like me...alright here we go so the first thing
we're gonna put in -- and this - oh I probably should tell you guys this - is
going to make the equivalent of one small can... no TWO small cans, and one big
can of cream of soup. So a small can of Campbell's is like 10/11 ounces, a
big can is like about 20 ounces - this is going to make approximately one big can/
two small cans. Ready to roll? Okay - we're going to put in a half a cup of
Better Batter flour. Now you can use any flour you want - if you're not gluten free,
go ahead and use normal flour. If you don't like Better Batter then what is wrong
with you? (sarcasm)... but if you don't like Better Batter,
any good cup for cup gluten-free flour you want. Put that into your blender, and
now we are going to start adding our other dry ingredients.... okay this is
where we part ways - if you have dairy (if you can do dairy) you are going to use
1 1/3 cups of milk. Now as you can see, I have sealed this, because I am
dairy allergic. This kind of terrifies me to be in my kitchen, to be honest; so I'm
not gonna use milk! I am going to use... go ahead and put that somewhere it can't
cause me terror.... I'm gonna use HEMPSEED! Alison: Why do we use
hempseed? Naomi: Okay well number one: I'm allergic to nuts
so anything calling for nuts, I also can't use; and hempseed is actually
safe... for me. Number two: it is really creamy - has like the same protein
and carbohydrate structure (if you use the right amount) as regular whole milk.
And number three: it doesn't contain all those funky weird ingredients that the
powdered rice milk contains (the hydrogenation or any of that). Alison:or, like,
the coconut, because who wants coconut asparagus soup. Naomi: Oh please don't do that! To
me, that is not a pleasant surprise! So we're going to use hempseed, and we're
going to use (for one batch) we're going to use 3 tablespoons of hempseed... go
ahead and put that in... alright... and we are going to use -- this is where I've just
kind of pre measured some okay? -- we are going to use let's say 1/4 tsp
of onion powder. Now my family's also allergic to onion, so let's be
real - it's not in here! - but you could put it in there if you want..... a 1/4tsp
of celery salt, and 1 1/2 teaspoons of salt
I know lot of salt - Alison:but it's still less than what you get in the can - Naomi: yeah you'd
be surprised how much salt is in this. You can reduce the salt if you want...
let's go make sure it's all in there! I'll use my little - oh it's good, it's good! - and
then you're also going to use 1/2 tsp of sugar - mm-hmm - now the
reason we do this is because hemp seed is really low in carbohydrate, and the secret
to getting things to taste right is to get the macros right - the
carbohydrates, fat, and the protein - and so we add just a little sugar....
you could add granulated monk fruit, if you wanted (or stevia if you prefer)... but I
use sugar. All right! all the dry ingredients are i,n and now we are going
to add1 1/2 tsp of either butter if you can do dairy or -- if
you're like our family -- dairy-free margarine! ALison: you can use your fingers. Naomi:I do
not mind! Okay now we are just gonna blend it until it is well combined...
so go ahead, and stick it on the blender and put it on ...yeah yes yep - right like that
put it put it on the grind function...
right now we're gonna check it just make sure it's evenly mixed. You could also use a
food processor (I already said that) -- okay you ready to see what it looks like? I'm
gonna go grab a -- oops! we need to probably blend it just a second more. You blend,
I'm gonna go grab a bowl. let's put the lid on! (laughter) Alison:no explosions today.
Now I'm gonna check it - perfect! okay now I'm gonna dump this out for you ,
hopefully you're gonna be able to see... (sings) Can you see?what I see? Alison: I'll do you a
favor and not sing... Naomi:I should probably do you a favor and not sing. all right!
scrape that out - I will admit it's easier to scrape it
out of a food processor than a blender -
okay and can you see I'm gonna try to lift this up for you. can you see? it's
kind of crumby - not like disgusting crummy - like cornmeal crumbs...that's
the texture that you want. This is your base. Now if you do not want to make your
cream of soup right away, you could actually start -- ahhh texture issues! -- by the
way... you can actually store this in a jar on your fridge for a couple months --
it would be okay. Meh... probably a month okay, if you're using actual butter
Alison:mm-hmm
Naomi:basically forever if you're not! and you'd be fine but if you want to
reconstitute it you want to make your cream of soup right away you're actually
gonna add your last ingredient,which is water okay... and for this particular batch
that we made a single batch we're gonna use about two and a half cups of water.
You want your water to be boiling, because you want to get the process
started as quickly as possible. You want the fat to melt right away.
So I've already pre-boiled some water, because I love you;
and I don't want to wait seven minutes for boiling water. Alison:Very True... Naomi: and I'm
going to get out my handy-dandy measuring cup
we are gonna measure out two and a half
cups of water...
yeah - Alison, do you know how to measure water correctly? Alison: I could probably use a
refresher. Naomi: okay so you're gonna get down to eye level and you're gonna keep
pouring it in just until the top of the water - the top of the bubble - hits the
line. If you go like this, you probably not have enough, right? If you lift it up
like this you probably have too much; so you want to go eye level. so you're gonna
pour that into. Alison:aha! Ido see! Naomi: yeah? okay! So let's take a pause - if you're just making plain
cream of soup, you're gonna pour this into your saucepan - which we'll do in a
minute - you're gonna put your dry ingredients in; you're going to boil the
crud out of it til it's thick --- but if you want cream of flavor soup okay -- Alison: don't we all?
Naomi:of course we do! This is where you're gonna add your flavor! so I'm going to
show you a couple of those, but I'm not gonna actually make them. you get to make
them! You choose which one we make, okay? So if we wanted cream of celery soup, we
could stick with the boiling water - or you could use broth, if you prefer - and
half a cup of sauteed or microwaved diced (finely diced) celery... if you
wanted cream of mushroom soup -- Alison: that's another one of my favorites! Naomi: I love mushrooms - not gonna
lie: when I was raised to sneak it right out of the can! -- You're gonna use 4
ounces of cooked mushrooms.... well you could cook them yourself, but you need
4 - it's basically four ounces of anything okay? -- and you're going to swap
out some of the juice in the water or broth for the mushroom juice... or if
you wanted cream of chicken, you're going to use four ounces of chicken, and
you're gonna swap out the broth that's in here for some of the water or broth
that you use, and with any of this( if you prefer a little more flavor) you're
actually going to use really really good bone broth. You're gonna use broth okay?
because that's what Campbell's does - their broth, I wouldn't say is 'really,
really good'.. but you know... so you could always boil broth instead of water, and
get a little extra flavor. Alison:That's how my mother does it. Naomi: so I'm not gonna let you do that! We're going to use the
boiling water, because I just boiled the water... but would you like to make a
flavor? you want a plain? Alison: mushroom (cream of mushroom)
Naomi:okay! Alison: Cream of mushroom sounds so good! Naomi: okay... so we're gonna dump out a little bit of this water ---
Alison:NO... actually I just changed my mind! I would like summery cream of celery! I haven't
had any years! Naomi: perfect! Okay... so we're gonna put the water in the saucepan let
me... it's hot (of course it is!) I'm gonna turn this on... the stove is a little
trick -y don't want to blow up our house Alison:that would be frowned upon! Naomi: and you're
gonna bring it to a boil and hopefully because it's already boiled it will do
this faster. Yu're gonna go ahead and bring it to a boil, and then we are gonna
dump in our celery; and then we're gonna dump in our dry stuff... all right you dump
in the celery whenever you want . Alison:I'll dump it in now! Naomi:Okay let's keep it
real guys, like you can do the celery whenenver you want. We say you need to wait two minutes - we don't wait two
minutes: we just do it fast.
Alison:we just stir it up for a little bit, get out the clumps. Naomi:I can see the steam
come on... and we are going to now add our dry ingredients we're just going to dump
them in. Ready?Alison:I am ready! Naomi: alright! and then you're going to whisk
like a mofo, okay? Alison you want it to whisk a lot because you you don't want
clumps, right?Alison:NO.... Naomi:if you have blended it in your fat well, then you really
shouldn't have to worry about lumps. So you're going to turn it on. It is gonna
cook for probably I would say two or three minutes, and it's going to start to
thicken. Okay... I might take you I'm gonna take you guys over I hope you don't mind -
let's go on a trip... all right, let's see Alison:ooh look at that! It is thickening - that's a hard one to say!
Naomi: as you can see it's getting very thick
it goes from thin to thick, and you just keep going until it starts to boil...
alright now I'm gonna just move you guys back. Hopefully you can still see
everything... Alison, I will let you keep cooking. Now because Idid pick a small pan, you
wanna be gentle! I'm gonna show you what it looks like when it's cooled down a
bit. Man so obviously - I predid up some cream of celery - that was kind of kismet
right? You pick celery, and I did celery? Oay and you're gonna see
it's gloopy, gloppy and just... Alison:it's boiling now! Naomi:okay, and just turn the oven off --
turn the stove off -- alison: mm-hmm... Naomi: okay? just like the canned stuff!
I'll go ahead and show you the hot stuff you're going to want to pour this into a
clean container -- oh boy we all know this is not going to go well... let's spoon it
into a clean container. Okay... (quick cut -video jumps) this one has just the same consistency as a cream of
soup. It will get even thicker as it cools down, okay? and you can see that this
one has no dairy in it, but it is creamy and delicious. And IF you used the nonfat
milk, it would have that dairy element to it... That's it! I don't know what to tell
you - it's really that simple! I hope you enjoyed this if you have a
recipe that you would like me to try to make allergy-friendly,
go ahead and put it in the comment section below; and I'll do my best to
fulfill your requests; and I do usually answer the comments for about a week
after we post. So I hope you have a wonderful day, and I'll talk to you later
...and remember I love you bye
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