Читать книгу The Big Book of Wheat-Free Cooking: Includes Gluten-Free, Dairy-Free, and Reduced Fat Recipes - Antoinette Savill, Antoinette Savill - Страница 18

This soup has a subtle aniseed flavour that is imparted by the fennel. You can serve it with the Olive and Rosemary Bread* here or the Walnut Bread* here.

Serves 6–8

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

1 large onion, finely chopped

455g/11b parsnips, peeled and chopped

340g/12oz fennel bulb, finely diced

Sea salt and freshly ground black pepper

1 tablespoon wheat-free flour mix*

1 teaspoon curry powder* or curry paste*

1 litre/4 cups hot allergy-free vegetable stock (bouillon)

125ml/½ 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.