At the 2018 FARECon Featuring Teen Summit, we had the opportunity to meet many individuals and families living with food allergies. We got to hear and talk about their successes and challenges.
Meet the amazing and inspiring, Catherine Walker…
Catherine has allergies to milk, egg, peanut, and tree nuts. Cooking at home while growing up, she was inspired to take her recipes and write a cookbook.
At 14 years of age, Catherine just published “Cook it Up! Delicious Recipes for Healthy Cooking.” All her dishes are free of milk, egg, peanut, and tree nuts and were created so that her whole family can enjoy great food together.
Not only did Catherine create the recipes, she also took all of the amazing photos, including the cover.
We had the pleasure to attend her awesome presentation at the conference called “Cook it Up!” Here she shared with the teens real life insights and her journey. Everyone left her session knowing and believing that having food allergies does not have to hold you back from doing something you love!
Catherine was at the conference with her mom and dad, her younger brother (who also shares her same allergies) and her grandparents. Support and love emanated from the entire family. It was such a pleasure meeting them!
Let’s get cooking with one of Catherine’s delicious creations, Creamy Potato Fennel Soup!
Her recipe is super simple and super delicious!
Start by sautéing onions and fennel in olive oil. At the last two minutes of cooking, add minced garlic. Dice potatoes with the skins on, place in a medium saucepan and cover with cold water. Bring to a boil, lower heat and simmer until tender. Drain and let the potatoes cool before removing the skins.
Return potatoes to the saucepan and add the onions and fennel. Pour in the chicken stock and bring to a boil. Reduce heat to a simmer. When all vegetables are tender, remove from heat and blend soup with a hand held blender until smooth, or process in batches in a blender or food processor.
Season with salt and pepper. Portion into soup bowls. Drizzle with a little olive oil and garnish with chives, croutons, and bacon crumbles.
Enjoy Catherine’s Creamy Potato Fennel Soup. We sure did!
To get your copy of Catherine’s cookbook, visit www.cook-it-up.com.
Creamy Potato Fennel Soup
Yield 4 (1 1/2 cup) Servings
Free of: gluten and top 8 allergens.
Light, delicious and naturally creamy from potatoes, this soup is a winner!
1 pound of Yukon gold potatoes, quartered
1/2 fennel bulb roughly chopped
2 yellow onions roughly chopped
4 cups of chicken stock
Olive oil (as needed)
Salt and pepper
1 garlic clove roughly chopped OR 1/2 teaspoon garlic powder
2 tbsp chopped chives (for garnish)
Croutons (for garnish)
Bacon crumbles (for garnish)
Saute the onions and fennel in olive oil until soft.
Meanwhile chop the potatoes (skins on) and boil them separately in a large pot until cooked through and skins fall off. Remove from heat and drain. Remove skins. Put onion mixture into the pot with the potatoes.
Add chicken stock and bring to a boil. Depending on the size of the vegetable cuts, it may be necessary to simmer until vegetables are tender. Turn off heat and blend soup with a hand held blender until smooth. Add salt and pepper to taste. Portion into individual soup bowls.
Drizzle with a little olive oil and garnish with chives, bacon, and croutons.
To make the soup vegan, replace the chicken stock with vegetable stock or broth.
Courses Soups & Salads