Fall is here. All we want are comfort foods, even more so since we both got hit with a pretty nasty head cold/flu upon arrival back in the States. I blame compromised digestion from eating Mexican corn chips-yes we ate lots of corn chips because they were amazing, and gluten free. Then several plane rides, and travel stress. Plus of course, not the best food quality (no home cooked meals).
Bill and I were really craving tomato soup, and he was sick with lots of nose blowing so I wanted to avoid dairy. This was a good thing, and a bad thing. Good because we have gotten several questions regarding whether our Yorkshire Puddings from Gather would work with coconut milk instead of heavy cream. The unfortunate part was that I really wanted creamy tomato soup, and although the coconut milk was a good addition, heavy cream would have been really amazing. Coconut milk is a fine substitute, and I know many people who are allergic to dairy are very grateful to have coconut milk, but let’s face it… nothing compares to grass fed heavy cream.
This meal really hit the spot. The Yorkshire Puddings turned out fantastic, and the soup was very tasty!
- Preheat your oven to 450 degrees.
- In a medium sized mixing bowl whisk together the eggs, and coconut milk.
- Add the almond flour, and stir with a wooden spoon to combine.
- Add the arrowroot flour, and continue to stir until all of the almond and arrowroot is combined and there are no lumps. You may also wish to use a hand mixer for this.
- Add the salt, pepper, rosemary, marjoram, garlic powder, and onion powder, and stir to combine all seasonings evenly.
- Grease each cup in a muffin pan with a tablespoon each of duck fat or lard, and fill each cup 3/4 of the way full with the batter.
- Bake for 20 minutes, or until golden brown on top.
- Allow puddings to cool, and then remove from the pan. They should remove easily.
- Cover chicken bones (2 backs and necks, or a carcass) with filtered water, and 1 tablespoon of apple cider vinegar in a pressure cooker or crock pot. If using a pressure cooker, do not fill the pot more than 3/4 of the way full.
- If using a pressure cooker, cook the bones on high pressure for one hour. If using a crock pot, cook the bones for 16-24 hours on low heat.
- Strain the broth, making sure to remove all the bones.
- If using a pressure cooker, you can continue and prep the rest of the soup while the broth is cooking for an hour.
- In a large soup pot, heat the duck fat over medium heat.
- Add the onion to the pot and saute for 2 minutes.
- Add the tomatoes to the pot and continue to saute.
- Season the tomatoes with a little salt to help them release their liquid.
- Add the garlic to the pot, and continue to saute until the tomatoes and onions are soft.
- Add the coconut milk to the pot and stir to combine the vegetables with the coconut milk.
- Add the tomato paste to the pot, and stir vigorously to make sure the tomato paste is evenly combined.
- Season with salt and pepper, as well as dried oregano. Stir, and turn the burner to low heat.
- If your pressure cooker is finishing with the broth, you can leave the tomato mixture at a simmer until you are ready to add the broth.
- Add the broth to the pot, and stir to combine.
- Using an immersion blender, blend the soup until creamy. You can also accomplish this in a high speed blender.
- Allow the soup to simmer until serving.