Luci Lock January 31 2008 34,843 views
Now that winter is here, everyone enjoys a hearty, warming bowl of soup. Here‘s one of my favorite soup recipes, and it‘s fantastic for protein and mixed types alike. It‘s absolutely fabulous!
So, dust off your nice, medium-sized stock pot, and away we go!
INGREDIENTS:
Note: You may substitute bleu cheese, but it‘s not as creamy as the Stilton, and it‘s somewhat sharper.
PREPARATION:
For protein types, this soup would go well with a main protein dish. If you‘re a mixed type, this soup pairs well with salad.
I know your family will really enjoy this lovely, aromatic, creamy soup.
Many people are gluten intolerant. There are so many substitutes for rye flour, including tapioca starch, potato starch, corn starch, rice flour, etc. With the cold and flu season going around, perhaps a milk and cheese based soup is not the best choice (creates phlegm). How about a hearty bison stew with all organic veggies? MUCH better choice for a warming winter meal.
I agree
Dr. Mercola says that pasturized milk from the local store causes phlegm, but I'm wondering if raw milk does? He's never stated whether that's true or not because of the different properties raw milk has verses pasturized. Would be interesting to know... Also people who are following Dr. Mercola's plan shouldn't be getting colds and the flu in the first place.
Audrey, I cannot tolerate pasteurized milk. Not only because of lactose intolerance, but because it keeps me completely stuffed up and triggers my asthma. I July I started making kefir with raw milk with much trepidation but found I can handle it just fine. So, I'm just one person, but from anecdotal evidence in my kefir groups, I'm not the only one who has found that there is a profound difference in how your body handles pasteurized vs. raw. I do have a concern in adding it to this recipe. If the soup is at a simmer, you are in effect, pasteurizing the milk, so I see no advantage to using raw milk. If I were making it, I would wait until the soup cooled to just warm (around 100F)before I added it. Just my personal opinion.
Patty D and Audrey, if phlegm is a problem for someone I'm making soup for, I use organic coconut milk in my soups instead of milk. Works great, is delicious and very healthy! P.S. per the other posts, I have VERY short hair, so no worries here. lol
I agree about the milk; using raw milk is pretty pointless if you heat it. Coconut milk would be the obvious, better option, or how about a smaller amount of raw cream, added at the table (when the soup has cooled quite a bit) or even a knob of raw butter?
Also try adding organic quinoa as a thickener. It works great and has a high amount of protein in it for a non-glutenous grain.
Does Luci have a PDF version of all her recipes?
SOUP!!!! GLORIOUS SOUP!!!
I grew up on Canned Soup so finding any kind of soup that sounds yummy to me is hard.
This sounds amazing!
I'm sure the soup is excellent, but could Lucy please put a couple of hair pins in your hair!!! to stop it geting into your fine soup. (My wife usually put on a headscarf when cooking.)
Yours sincerely.
Yes.I am surprised that Lucy does not tie back her lovely hair. I would think that for hygiene reasons people cooking should always keep their hair covered or tied back. Certainly in the UK people working around food always cover their hair. I would find it annoying to cook with loose hair around my face.
ukbelle- your funny!