Come To The Table: Gluten-Free Potato Soup with Pork Belly

Come To The Table: Gluten-Free Potato Soup with Pork Belly

Rachelle 16.02.2011 Artisan Food Businesses, Austin, Dinner, Eat, Farmers Markets, Food Blogs, Gluten, Gluten-Free, Grocery Stores, Lunch 0

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First and foremost I want to apologize for not having a post in this series up the last three weeks, as sometimes life can throw us curve balls that are difficult to negotiate. That being said. . . Thank you for your patience and understanding and here we go with the latest “Come To the Table” blog post – Potato Soup with Pork Belly!

My hunger for this soup came out of January being National Soup Month, so I wanted to stock an arsenal of soups in my freezer so I could have an easy, ready to prepare gluten-free meal (be it for lunch or dinner). With the weather having been particularly cold here in Austin lately, I figured what a great time to make up one of my favorite soups! I had picked up some duct confit and pork belly from Kocurek Family Charcuterie on my weekly run to SFC’s Austin’s Downtown Farmer’s Market on Saturday. I already had potato‘s at home, as well as some cheese from Antonelli’s, Whole Foods and the Barton Creek Farmer’s Market.

So I began by pealing the potatoes and slicing them on my mandoline (I was ÃƒÂ¼ber hungry and I figured this would allow the potatoes to cook faster). Then placing them on the stove to begin cooking on a medium heat/flame. Grabbing another pan I then began sauteing onions and elephant garlic, just until the onions became translucent and the garlic began to soften. Setting those aside, I deglazed the pan with a little white wine and then placed the sliced pork belly into the pan. Searing the pork belly on both sides only took a few minutes and then I took the pork belly out of the pan and placed on the cutting board to let the meat rest.

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Once to potatoes had fully cooked (you can test them by taking a fork to the potato and it is done if it falls apart). I drained off the water from the potatoes and placed them back in the same pot I cooked them in. I added in the onion and elephant garlic, non-fat Milk and butter from Way Back When Dairy, organic chicken stock and shredded Smoked Gouda (from Whole Foods Market), Full Quiver Aged Cheddar Cheese (from Barton Creek Farmer’s Market) and a blue cheese (I had thrown the wrapper away dang) from Antonelli’s Cheese Shop. Using an immersion blender with a low heat on the stove, I began to mix all of the ingredients together with the immersion blender, adding in additional chicken stock/milk to get the consistency just right. I tend to like my soups a little on the thicker side, but you can use your own judgment/taste pallet as to how thick or thin you like the soup. Also salt and pepper to taste and for a bit of depth to the soup white or black truffle oil is a great addition.

Garnish with herbs if you have them available. I used some fresh parsley I had gotten in my CSA box from Johnson’s Backyard Garden that needed to be used. I chopped up the parsley and the pork belly, garnishing the soup and sat back on my sofa and enjoyed!

Soups are an easy gluten-free meal that you can make up in advance and freeze so you have easy to prepare meals in a quick pinch. I know for me personally being a Celiac, this is where I can get myself in trouble. Not being prepared and having items pre-made or readily available makes my choices more difficult.

Recipe Summary:

Six (6) to Eight (8) Potatoes (You can use any type of potato, it depends on your taste, but I tend to use Yukon or Russets)

One (1) Whole White Onion

Two (2) Cloves of Elephant Garlic

Two (2) Tablespoons of Butter

1/2 Pound of Pork Belly

One (1) bunch of Parsley

1/2 Cup of Shredded Smoked Gouda Cheese

1/2 Cup of Full Quiver Aged Cheddar Cheese

*Note: Cheese flavor profiles are a personal choice. You can add in the cheese flavors you like in lieu of what is listed here. For me the stinkier the better, but not everyone agrees with my cheese taste.

Milk (amount based on thickness of soup you prefer)

Chicken Stock (I prefer organic -free range which is available at the Farmer’s Markets, as well as Whole Foods, Central Market & Wheatsville)

1/2 Cup of White Wine

1 Tablespoon of Truffle Oil (White or Black Truffle Oil – Available at Con’ Olio Oils & Vinegars)

*This recipe yields 10-12 bowls depending on bowl size