The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes. Antoinette Savill

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СКАЧАТЬ cup organic milk or organic unsweetened dairy-free soya milk

      125ml/½ cup organic cream or dairy-free Provamel Soya Dream

      

       Optional

      Chopped parsley or chives for decoration

      Melt the butter or margarine in a pan over low heat, add the onion, parsnips, fennel, salt and pepper and cook gently until softened but not browned. Stir in the flour and curry powder or paste and gradually incorporate the hot stock (bouillon).

      Simmer the vegetables until they are soft. Allow them to cool then place in a blender and blend until smooth.

      Return the soup to the pan, stir in the milk, cream or Soya Dream, adjust the seasoning and heat through. Sprinkle with some parsley or chives and serve.

      Carrot and Swede Soup

       This soup has a very subtle combination that most people cannot quite put their finger on. You can serve the soup with the Mini Rosemary and Orange Muffins here.

      

      Serves 8

      4 tablespoons cold pressed extra virgin olive oil

      455g/11b organic carrots, peeled and chopped

      565g/11b 4oz swede, peeled and chopped

      3 celery sticks, tough strings removed, chopped

      1 red onion, finely sliced

      2 litres/8 cups hot allergy-free vegetable stock (bouillon)

      Salt and freshly ground black pepper

      

       Optional

      Half-fat crème fraîche or dairy-free Soya Dream to decorate and a little chopped fresh parsley

      Warm the oil in a big pan, add all the vegetables and cook gently over medium heat until softened. Stir in the stock (bouillon) and simmer for about 25 minutes. Allow the vegetables and liquid to cool then place in a blender and blend until smooth.

      Return the soup to the pan and season to taste. Reheat the soup, pour into serving bowls and decorate with a teaspoon of crème fraîche or dairy-free Soya Dream and chopped parsley.

      Cauliflower and Roquefort Soup

       This soup is pale, subtle and sophisticated and complements a main course of red meat or game. You can of course use any kind of leftover cheese for informal occasions.

      

      Serves 4

      55g/2oz organic butter

      1 large onion, finely chopped

      1 small cauliflower, trimmed and cut into florets

      ½ tablespoon allergy-free vegetable bouillon powder

      1 litre/4 cups boiling filtered water

      115g/4oz organic Roquefort cheese, crumbled (do not use a strong cheese)

      125ml/½ cup organic cream

      Sea salt and freshly ground black pepper

      1 tablespoon chopped fresh chives

      Melt the butter in a pan over moderate heat, add the onions and cook until soft. Add the cauliflower and cook for 5 minutes, stirring frequently so that the vegetables don’t brown. Add the bouillon powder and the hot water and simmer at bubbling point for about 20 minutes.

      Cool slightly before blending with the crumbled cheese and cream. Return to the pan and season with salt and pepper. Serve piping hot with a sprinkling of chives.

      Onion Soup with Goats’ Cheese Croûtons

       French onion soup is my favourite soup and it is often served with hard cheese melted on slices of French bread or a poached egg and grated cheese. Here is a similar idea that is equally delicious and very easy to make.

      

      Serves 4

      30g/1oz organic butter

      2 tablespoons cold pressed extra virgin olive oil

      3 large red onions, sliced very finely

      2 garlic cloves, crushed

      2 teaspoons balsamic vinegar

      1 litre/4 cups allergy-free beef stock (bouillon) or use consommé and water mixed

      Sea salt and freshly ground black pepper

      Freshly grated nutmeg

      4 very thick slices gluten-free white bread (see here for stockist), crusts removed

      2 × 100g/3½oz packets Capricorn or any other medium-soft round goats’ cheese with a rind, each one sliced in half horizontally

      Heat the butter with the oil in a large pan, add the onions and cook over a low heat until softened. Stir in the garlic and cook for another couple of minutes. Stir in the balsamic vinegar and cook for a few more minutes. Pour in the stock (bouillon) or consommé and water mix and season with salt, pepper and nutmeg.

      Simmer the soup for about 35 minutes until the onions are soft and the soup has reduced slightly.

      Using a round metal pastry cutter, stamp a large enough circle out of each slice of bread to enable you to place one slice of goats’ cheese on top. Grill (broil) one side of each slice of bread until dark golden, turn over and top with the goats’ cheese and a little black pepper. Grill (broil) them until golden and melting but not collapsed.

      Ladle the soup into warm bowls СКАЧАТЬ