Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 12

The onset of another wet and windy day lured me to my store cupboard. With nothing more than a can of beans, I decided to conjure up a comforting soup to revive my flagging spirits.

Serves 8

1 large onion, peeled and finely chopped

1 large carrot, peeled and finely chopped

3 tablespoons of olive oil

6 thick slices of rindless smoked back bacon, chopped

4 large cloves of garlic, peeled and crushed

2 bay leaves

1.25kg/2lb 13 oz/6 cups of canned butter (lima) beans (drained), or 500g/17 oz/2½ cups of dried butter (lima) beans, soaked in water for 5 hours, drained and boiled for 10 minutes

1½ tablespoons of (GF) vegetable stock (bouillon) powder

2 litres/70fl oz/2 quarts of water

1 tablespoon of chopped parsley

1 tablespoon of chopped sage

Black pepper and grated nutmeg, salt if needed

A few drops of (GF) chilli sauce/oil

Cook the onion and carrot in the oil in a medium saucepan until slightly soft. Add the bacon, followed by the garlic and bay leaves and cook for 3 minutes. Stir in the beans. Pour over the water, add the stock (bouillon) powder and bring to the boil. Add half the chopped parsley and sage, plenty of seasoning and chilli sauce/oil to taste.

Reduce heat and simmer for 40 minutes. Cool slightly before liquidizing to a smooth purée.

Return to the pan and reheat. Serve in warm bowls with the remaining herbs sprinkled over.