Monday, November 8, 2010


Valia's Organic Recipe Collection

Making soup from scratch need not be difficult or labor-intensive.  It also need not be a threat to good health because it has been loaded with offensive additives and/or preservatives that neither add to its desirability as a nutritious food, nor make a positive contribution to the good health of those who eat it.   Soup is a fantastic commencement of optimal digestion, and is a wonderful choice for people who tend to eat quickly without properly and adequately chewing their food.  Finally, soup can be a fantastic beginning to a larger meal, or it can be a meal all by itself! 

We live in a time when "cooking" has become a term interchangeable with "heating" what has otherwise come out of a box or a can.  The end result is heavy consumption of monosodium glutamate (MSG), called any number of odd ingredients on the labels!  There is no denying that MSG tends to make food delicious-that was the primary reason it became so commonly used.  Unfortunately, it is also one of the two worst excitotoxins  found in food in modern times…an additive which crosses the blood-brain barrier that causes brain cells to fire off in a highly excited state until they die from a process that cannot be referred to by any name other than cell suicide!  The modern mantra that "just a little bit won't hurt" is a dangerous gamble to take!  It is also a carefully concealed gamble.  When an illness induced by excitotoxins (such as Parkinson's disease) appears, doctors won't ask about the details of the patient's diet, and even if they did, most patients would not know what additives to focus on.  Thus, the best strategy is simply not to consume the offensive ingredients to begin with!

These listed ingredients ALWAYS contain MSG

Glutamic acid
Monosodium glutamate
Calcium caseinate
Textured protein
Monopotassium glutamate
Sodium caseinate
Yeast nutrient
Yeast extract
Yeast food
Autolyzed yeast
Hydrolyzed protein (any protein that is hydrolyzed)
Hydrolyzed corn gluten
Natrium glutamate (natrium is Latin/German for sodium)

These ingredients OFTEN contain MSG or create MSG during processing.   

Malt extract
Natural pork flavoring
Citric acid
Malt flavoring
Bouillon and Broth
Natural chicken flavoring
Soy protein isolate
Natural beef flavoring
Soy sauce
Barley malt
Soy sauce extract
Whey protein concentrate
Soy protein
Whey protein
Soy protein concentrate
Whey protein isolate
Protease enzymes
Anything protein fortified
Flavors(s) & Flavoring(s)
Anything enzyme modified
Anything fermented
Natural flavor(s)
Enzymes anything
Seasonings (the word "seasonings")


The newest approach is to label hydrolyzed proteins as "pea protein", "whey protein", "corn protein", etc. If a pea, for example, were whole, it would be identified as a pea.

Calling an ingredient a protein indicates that the source has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.

That includes "wheat protein" and "soy protein".

                                                                                                 Potato-Leek Soup


1 large or 2 small leeks, about 1 pound
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 to 1 1/4 pounds russet potatoes, diced  (5 maybe?)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 to 3/4 cup creme fraiche or heavy cream
2 tablespoons snipped chives (optional garnish)


Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme.  Or Fasten in a large teaball, or  tie into cheesecloth,

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and  pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.

Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some snipped chives sprinkled over the top of each bowl of soup.




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