Here's the latest soup from Caroline's No Nightshade Kitchen....it's a lovely blend of turnip, broccoli, chicken broth and buttermilk. Surprisingly wonderful, if I do say so! Perfect for these cold winter nights. I hope you enjoy! 
xoxo
P.S. Nightshade and Gluten Free.

BROCCOLI AND TURNIP BUTTERMILK SOUP
This is an amazing soup, with surprise and special flavors that blend well with buttermilk. Serves 4-5.
3 tablespoons butter
3-4 garlic cloves, minced
1 medium onion, diced
2 turnips, peeled and diced
4-5 cups broccoli and stems, chopped
1 teaspoon dried basil
1 qt. chicken broth, plus 1 cup water
2 cups buttermilk
Kosher salt, black and white pepper, to taste
Melt butter in a large pan with lid. Add garlic and onion, sauté until softened. Add turnip, broccoli, basil, chicken broth, and water, cover and bring to a boil. Reduce heat and cook about 15-20 minutes, until vegetables are softened. Cool slightly, then process in batches in a food processor, or in the pan with a stick blender. Leave mixture slightly textured. Return to high heat, add buttermilk, season, and serve immediately with crusty bread. 
Nightshade free
Gluten free

PORK LOIN CHOPS WITH ORANGE MARMALADE GLAZE

I want to share this recipe for an evening with friends or a quite dinner for two.  Pork Loin Chops with Orange Marmalade Glaze is a welcome dish to satisfy the palate on a chilly evening.  The orange flavors and Asian tamari mingle perfectly with the pork. Abundant black pepper is recommended and completes the dish. This delicious entrée is nightshade, gluten, and lactose free. 

p.s. You may  have seen my recipe for orange marmalade during the holidays, but it's wonderful with pork, so I just had to bring it out again. If you're in a hurry, you can certainly use commercial orange marmalade.

Be well and enjoy!

Caroline

PORK LOIN CHOPS

       WITH ORANGE MARMALADE GLAZE

Preheat oven to 400 degrees.                                     Serves 2.    

2 pork loin chops

2 tablespoons olive oil

2 tablespoons tamari

Kosher salt and black pepper, to taste

½ teaspoon garlic powder  

½ teaspoon onion powder

½ cup commercial orange marmalade

    or recipe below

Place pork in a glass container with olive oil, tamari, and seasonings.  Rub marinade over all sides of the pork, refrigerate for one hour. Remove from refrigerator 30-45 minutes before roasting.  Line a shallow baking dish with foil, arrange the chops in the pan, and top with ¼ cup orange marmalade. Roast in oven for approximately 35-40 minutes, depending on thickness, but until the meat is slightly crisp and has a rich, golden color.  Pork should be moist inside.

ORANGE MARMALADE WITH AGAVE

12 (8oz.) canning jars with lids and seals,

    washed and sterilized

2 ½ lbs. or 8-10 large naval oranges, washed well

1 -2 lemons, zest finely and juice

4-5 cups water, or more as needed

Agave, used for desired sweetness

Wash jars, rings, and seals, then sterilize in boiling water for 10 minutes; place on a clean kitchen towel. Slice oranges with a mandoline, food processor, or by hand to 1/8 inch pieces. Thin is important. Stack orange slices and cut into quarter pieces. Place oranges in an 8 quart pot, add water, lemon zest and juice. Bring to boil for approximately 10-12 minutes. Reduce mixture to a high simmer, stirring often for about 1 hour or until fruit is very tender and marmalade thickens nicely. Add 1 cup agave as mixture cooks, and test for sweetness. Add additional agave, as desired, during cooking process. Oranges will darken to a rich orange color. Marmalade becomes a soft gel when done. Use a canning funnel and ladle to fill jars with jam. Marmalade may vary by 1-2 jars. Wipe rims and threads of jars with a moist paper towel. Add a lid and ring, and tighten each jar. Let cool on kitchen counter before storing in refrigerator. Marmalade can be refrigerated for up to 2 months and makes lovely hostess gifts!