For months, I’d been meaning to try this recipe from my friend Claire. Yesterday, as winter’s edge insinuated itself into Missouri, I adapted the recipe to make it fit all my dietary needs and to make it much easier to make. For example, I decided to add the flour to the cheese rather than combine it with the cream and water in a blender. I also did not puree the soup and found that the small chunks of vegetables were delicious.
4 tablespoons butter
1 medium to large sweet potato, peeled and chopped
2 carrots, sliced
2 stalks celery, diced
1 medium to large onion, diced
3 cups water + 1 cube gluten-free vegetable bouillon (I prefer “The Organic Gourmet™ Vegetable Bouillon) OR 3 cups broth
Salt and pepper
1 cup cream
1 cup water
1/2 millet flour
3 cups shredded medium to sharp cheddar cheese (I used medium)
In a large pot, melt butter. Add sweet potato, carrots, celery, and onion. Cook about 10-12 minutes, stirring occasionally. Add salt, pepper, water and broth cube (or broth). Cover and simmer for 30 minutes. Add cream and water, and bring back to a simmer. Mix millet flour with coarsely shredded cheese; stir into soup. Stir until all cheese melts and soup comes back to a simmer. Yield: 4-6 servings. Refrigerate uneaten portions promptly.
Not only is this soup hearty, but it is quick and easy to make. I had time to bake sorghum biscuits, do some of the dishes, and still get in a 15-minute break while the soup simmered (prep and cooking time is about 50 minutes). My boyfriend and I were very happy with our new creation.