I hope your bags packed, your ticket purchased and your passport is up to date, because it’s time to take a tour of the world!
uh…
I mean, I hope your stock pots are washed, your table cleared and your bowls and spoons are ready and waiting because it’s time to bring the world’s best gluten free soups and stews into your kitchen!
First, I would like to thank everyone who participated in this month’s theme.
I also want to thank Naomi for starting this whole thing and continuing to organize hosts and themes.
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Alright. Ladles and appetites ready?
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Let’s start in my home region with some Southwestern style Tortilla soup from “The Gluten Free Diaries.” This is just the thing for a cold night after a long day.
Chili style stews are classic, as is tomato soup.
Although the origin of tomatoes in soup is probably English or French,
possibly Italian- the tomato itself probably comes from Peru. So that’swhere we’ll head to pick some of those ripe red fruits (unless you’re in the US, where they are legally vegetables). Juanita from “There can be only Juan” provides the recipe for this old favorite.
From Peru, we continue south and east. On your left you will see the 1,000+ Polynesian islands in the south and central region of the Pacific Ocean. From here, Shirley at “Gluten Free and Easy” has brought on board her Polynesian Sweet & Sour Stew. With thick, hearty with big chunks of vegetables, sausage and a tropical flare, this is sure to become a regular comfort food.
Chaya, the Comfy Cook, leads us north to Asia next. Her “Emerald stir-fry” will pair nicely with this flight’s complimentary side of rice. Crisp green veggies, plus beef in a rich, dark sauce is sure to keep me happy!
Now that we’ve crossed International Date Line, it’s safe to say we are now heading west. Smell anything delicious? Wafting up is the smell of a couple billion people cooking a myriad of tasty, yummy things. Although we don’t have time to stop, I will offer up an Indian inspired recipe of my own. India is one of the leading sources of pumpkin and turmeric is commonly featured in Indian curries. My Spicy Pumpkin soup will warm your mouth and your stomach through the in-flight movie.
If you thought you were full, don’t recline your seat for a nap just yet. When you smell Naomi’s next recipe, your belly will make room. Her Persian “Cinnamon Scented Beef Dumpling Stew” looks incredibly inviting.
While we’re in the area, how about sampling some “Persian Pomegranate & Walnut Stew” from For the Love of Food? Served over rice, the fresh Pomegranate provides a burst of flavor, sweetness and bite. Yum, yum!
As we head over to Europe, grab your sweater from the overhead compartment or request a blanket from the flight staff; it’s going to get cold outside.
To keep you warm, Bean from Without Adornment is dishing up some “Swedish Meatball Stew“. This winter favorite is an all-in-one meal with plenty of protein and a variety of vegetables.
As the plane detours south to Spain, curl up with a sunny cup of “Tofu & Pinto Bean soup” from Iris at The Daily Diatribe. With its bright colors and clear broth, its a reminder for those of you from snow-locked cities that eventually, the sun will shine again.
We have one more stop in the Old World, and that’s up to Brittain for something very traditionally English: roast beef. Over at Live Once Juicy, we’re having “Slow Cooker Roast Beef“. I imagine this is the kind of thing we’d find at a tiny, out of the way pub where they’ve been making stew this way for centuries. Enjoy it in a dark booth with an ice cold pint of whatever is on tap.
Tracee, from Mrs. Ed’s Research and Recipes brings us back to this side of the Atlantic. Her “New England Clam Chowder” is a warm welcome for us, the weary travelers, and now we just need to find some GF oyster crackers to accompany this traditional northeastern treat.
As we land, safe, sound and almost satiated, Wendy, the Gluten Free Greenie (which I read first as Geenie), tempts us with one last stew. Her “Autumn Stew” recipe is full of all the things that we love about home: it’s warm, its comforting and it comes with biscuits.
Now that we have sampled some of the best soups of the world, we have to wonder- what’s next?
Find out tomorrow over at “Without Adornment” I, for one, am waiting eagerly for info on February’s edition of Go Ahead Honey, it’s Gluten Free!
