Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 17

For a simple and filling lunch, serve this delicious soup with just a hunk of Rye and Barley Soda Bread* or Walnut Bread* (here). For dinner parties you can serve it with Mini Rosemary and Orange Muffins (see here), a flourish of extra crème fraîche or Soya Dream and a single rocket (arugula) leaf for decoration.

Serves 4

500g/11b 2oz packet extra-trimmed leeks, ends trimmed and discarded

55g/2oz organic butter or dairy-free margarine

500ml/2 cups warm allergy-free vegetable stock (bouillon)

55g/2oz packet prepared rocket (arugula) leaves, keep 4 leaves back for decoration

125ml/½ cup half-fat crème fraîche or Provamel dairy-free Soya Dream

200ml/¾ cup organic semi-skimmed milk or organic unsweetened dairy-free soya milk

Sea salt and freshly ground black pepper

Optional

Extra half-fat crème fraîche or dairy-free Soya Dream for decoration

Slice the leeks very thinly and rinse under cold running water. Melt the butter or margarine in a pan over low heat, add the leeks and gently cook until soft. Stir from time to time but make sure the leeks keep their bright colour.

Put the hot leeks, the stock (bouillon), rocket (arugula) and crème fraîche or Soya Dream into a blender and blend until smooth. Pour the soup back into the pan, add the milk and seasoning and simmer over low heat until hot.