It’s almost St Paddy’s Day. And this year it won’t be so hard to find something to wear because the official color of the holiday is the official Pantone color of the year. Yeah for Emerald. It also means it’s time to get your Irish cooking on. But if you are like me and do not have a special place in your heart for corned beef and cabbage then try out this recipe that your family will love! Potato Soup and Green Biscuits.
- 1 pkg bacon
- 2/3 C Earth Balance Butter
- 2/3 C Gluten Free Flour
- 3 C Unsweetened Almond Milk
- 3 C Organic Chicken Stock
- 2 tsp Sea Salt
- 3 tsp cracked black pepper
- 6 Med baked potatoes, peeled and cubed
- 4 Green Onions, chopped
- Dairy free cheese (as topping)
- Fry bacon in pan until crispy, let cool and crumble. Set aside.
- In a large soup pot, over medium-low heat, melt butter and slowly add GF flour. Stir constantly using a whisk or fork. Incorporate each small amount of flour completely before adding more. This will thicken the butter and make a roux.
- Once all flour is added. Gradually whisk in milk and then chicken stock.
- Stir in salt and pepper.
- Stir in potatoes and green onions.
- Let simmer 15 minutes.
- Add bacon.
- Serve sprinkled with dairy free cheese.
For the biscuits I simply used my juicer to create spinach & broccoli juice to add to my gluten free biscuit mix in place of water. Genius. I know. Too bad it wasn’t my idea. It was 100% the Hubby. He is so smart.
Here’s the step by step:
Add butter to mix
Use pastry cutter or two knives to cut butter into flour
Add Spinach and Broccoli juice in lieu of water
Form into biscuits. Bake according to package directions.
FYI: My biscuits were not very green. I suggest using green food coloring to bump up the Irish.
What are you making for St. Patty’s Day?