Sunday, September 24, 2017

{Spring} Sunday Supper: Gluten Free~ Fresh Broccoli and Cheddar Cheese Soup, Chopped Cobb Salad, and Gluten Free Coffee Cake

I just felt like a good bowl of soup this week.
Creamy and fresh with a lovely head of spring broccoli.
I think you and your family will love this recipe!
Pair it with a crisp Cobb salad and a gluten free dessert, and your meal is complete.

Hope you are having a lovely Spring so far!



 Broccoli and Cheddar Cheese Soup
{serves 6}

4 TBS. melted butter
2T. olive oil 
1 med. chopped onion
2 stalks celery, chopped
1/2 cup flour
1/2 tsp. garlic powder
2 cups half and half cream
4 cups chicken stock
1 head fresh broccoli, cut fine
1 tsp. ground nutmeg
16 oz. sharp cheddar cheese {can substitute 1/2 cheddar and another favorite cheese, like Gouda.}
salt and pepper to taste

In a pan, saute onion and celery in butter and oil until translucent. Add flour and whisk over medium heat until a rue is formed. Add the 1/2 and 1/2 and chicken stock. Stir well, then add broccoli and cook on low for 25 minutes. 
Add salt, pepper, and nutmeg.
Don't skip the nutmeg....trust me...it makes the soup!
Add the cheese and heat until melted and creamy.




Chopped Cobb Salad
{serves 6}

½ head iceberg lettuce, shredded
½ head romaine lettuce, chopped fine
handful of fresh spinach
2 oz. blue cheese or feta, crumbled
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into ½" cubes
2 medium tomatoes, peeled, seeded, and cut into ½" cubes
1 boneless skinless chicken breast, cooked and cut into ½" cubes
1 avocado, peeled, pitted, and cut into ½" cubes
salt and freshly ground black pepper, to taste
2 tbsp. minced chives

Combine all ingredients and toss in a large bowl.
Serve with your favorite dressing.


Gluten Free Coffee Cake
{serves many}
*original recipe from New Every Morning...with my own adjustments :). 

1/4 cup ground flax
1 1/2 cups almond flour
2 tsp. baking powder
3 eggs
1/4 cup melted butter
1/4 cup sour cream
1 tsp. maple extract
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup stevia blend

Topping
1/4 cup melted butter
1/4 cup melted coconut oil
1 TBS. ground cinnamon
1 tsp. ground nutmeg
4 TBS. stevia blend
1 tsp. molasses

Preheat oven to 350 degrees.
In a bowl, combine first 3 ingredients. Set aside.
In another bowl, whisk together eggs, butter, extracts, and stevia.
Blend and then add to the dry ingredients.
Mix well.
Pour into a 9x13 greased dish.

Mix topping ingredients together and then pour on top and swirl with a knife.

Bake at 350 degrees for 30-35 minutes.

Enjoy!!






4 comments:

Gumbo Lily said...

Oh yum, what a delicious Sunday Supper. I love broccoli cheese soup, but never thought to add nutmeg. I will next time. You keep on inspiring me, Julia.

~Jody

Fiona said...

Thank you Julia


The soup is something I can try this week-I just adore broccoli cheese

The cake looks lovely and light

Tempting photos again :)


Fiona

Cheryl said...

Love when you share Sunday supper recipes. It all looks delicious.

Teresa @ Simply Farmhouse said...

Looks wonderful...I love your Sunday Supper post. Can't wait to try the soup. Blessings Teresa

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