For this soup, I used the crab meat along with some canned clams, and it turned out so much better than I had anticipated. I hadn't initially planned on making anything to go with it, but Gina's recipe included a roll, so I thought, "Why not!?"
It's the first GF cream-based soup I've tried (though I did recently make cream of mushroom soup, and I determined that it actually needed no milk/cream for texture or taste). Though I did add the optional flour to this soup, I found that it was totally unnecessary for thickening or texture. Next time I'll skip it.
3 celery stalks, halved and then chopped thinly
Several (about 5-6) small white potatoes, peeled and diced
A medium onion, diced (I used a red onion.)
2 cups of assorted seafood (Your choice—I used crab and clams.)
1 cup cooked corn
2 cloves of garlic, diced
2 Tablespoons butter
2 cups chicken, fish, or vegetable stock
¾ cup white wine
½ teaspoon thyme
1 bay leaf
1 teaspoon pepper
1½ cup milk
½ cup half and half
¼ cup GF all-purpose flour (optional)
salt to taste
- Sauté the onions and garlic in the butter over medium heat:
- While you're doing that, heat the stock and wine over medium heat, adding thyme, bay leaf, pepper, corn, celery, and potatoes.
- When the onions and garlic are tender, add them to the soup pot:
- Cook on low-medium heat until the potatoes are tender. (For me, this took quite some time, though I had the temperature turned down pretty low.)
- When the potatoes are cooked, add the seafood (including any juice/water in any canned seafood you used). Bring to a boil for a couple of minutes to cook the seafood, then turn the temperature back down to medium.
- Add the milk, cream, and (optionally) flour, stirring until it begins to thicken and it's heated through:
- Add salt to taste.
- Serve immediately! (But don't eat the bay leaf, of course.)
For the biscuits, you will need:
1 cup GF all-purpose flour
½ cup fava/garbanzo flour
½ cup butter, melted
¼ cup milk
2 eggs, beaten
1 teaspoon garlic powder
½ cup shredded cheese (I used a mix of Parmesan and Mexican blend)
- Preheat your oven to 375°F.
- Mix all the ingredients together in a bowl until a smooth dough is formed.
- Drop by heaping spoonfuls (2 Tablespoons or more of dough) onto a greased baking sheet.
- Bake for 20 minutes. (Yields 8 biscuits.)