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This recipe started life as an asparagus cream soup. I boiled the peelings of two pounds of German white asparagus for an hour the day before and strained off the broth, intending to make a creamy asparagus soup with the leftover asparagus. Except there was no leftover asparagus. I didn't want to throw the broth out, so I used it, but you can just set up your own broth.
Chop 3 stalks of celery into thin slices and sautee them in butter. Add salt and a pinch of pepper and use two tablespoons of potato flour to bind the fat. Add the broth and bring to a boil. Add a package of (lactose-free) cream. Dump a package of Reisfit pre-cooked Mexican rice (spicy) with corn and peppers in, boil for a few minutes and serve. If you don't have any, then add some sliced green and red peppers to the celery, use some cold rice from the day before or boil some in advance, and put about half a can of corn in the soup as it starts to boil. Add as much Texas gunpowder chili as you can bear.
Croutons go well on top of this, and I suppose some fresh chopped chives would be great, but I didn't have any around.
If you used potato flour and lactose-free cream and omitted the croutons, this is gluten- and lactose-free.