When A Child Has Diabetes. Denis Daneman

in rice. Cover and cook on Low for 8 hours or on High for 4 hours, until carrots are tender. Discard bay leaves.

      3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle into individual serving bowls, garnish with parsley and serve hot.

       Make Ahead

      This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.

Tips

      To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.

      Store brown rice in the refrigerator or use it within a month of purchase. The bran layer contains oil, which, although healthy, becomes rancid when kept at room temperature for a long period.

Chestnut Soup

      French in origin, this soup makes an elegant starter to any meal. In France, chestnut soup is often accentuated with a licorice-flavored herb such as chervil or tarragon. Here, I have added the Chinese spice star anise.

      VEGAN FRIENDLY

       MAKES 6 SERVINGS

       •Works in slow cookers from 3½ to 6 quarts

Garlic Croutons
1 tbsp	olive oil	15 mL
2	cloves garlic, minced	2
1	slice country-style bread, cut into ¼-inch (0.5 cm) cubes	1
1 tbsp	olive oil	15 mL
⅓ cup	minced onion	75 mL
2	carrots, peeled and diced	2
2	stalks celery, diced	2
1	whole star anise	1
¼ tsp	freshly ground black pepper	1 mL
4 cups	Basic Vegetable Stock or Homemade Chicken Stock (see recipes, pages 38 and 39) or lower-salt broth	1 L
1 cup	unsweetened chestnut purée (see Tip, below)	250 mL
1 tbsp	chopped fresh tarragon, chervil or parsley	15 mL
1 tbsp	port wine, optional	15 mL

      1.Garlic Croutons: In a skillet, heat oil over medium heat for 30 seconds. Add garlic and cook, stirring, for 1 minute. Add bread and cook, stirring, until golden, about 2 minutes. Drain on paper towel–lined plate. If not using immediately, transfer to an airtight container. Set aside until ready to use.

      2.In a skillet, heat oil over medium heat for 30 seconds. Add onion, carrots and celery and cook, stirring, until softened, about 7 minutes. Add star anise and black pepper and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Stir in stock.