Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 16

15g/½ oz or a handful of fresh basil, with stalks

15g/½ oz or a handful of fresh parsley, with stalks

15g/½ oz or a handful of fresh coriander (cilantro), with stalks

2 tablespoons of balsamic vinegar

4 tablespoons of water

Salt and freshly ground black pepper

Place the onions, the Jerusalem artichokes and the stock (bouillon) powder in a large pan.

Add the water, cover with a lid, bring to the boil and cook for 3 minutes. Drain away the water and return the onions and artichokes to the pan. Once again cover with the same amount of fresh water and, this time, add the bay leaves, herbs, garlic and chilli.

Return the pan to medium heat and bring the soup to the boil, then reduce the heat and simmer gently until all the vegetables are very soft.

Let the soup cool and then liquidize it until smooth. Place the soup back onto medium heat.

Dissolve the cornflour (cornstarch) in 1 tablespoon of cold water and stir the mixture into the soup.

Bring the soup to the boil, stirring occasionally, then turn the heat down and simmer for a couple of minutes. Season to taste with salt and pepper.

Make the green sauce in a food processor. Trim the ends off the fresh herb stalks and purée the leaves and the remaining stalks with the vinegar, water and a little salt and pepper. Transfer the green sauce to a small bowl.

Stir the canned artichokes into the soup and let them get very hot. Serve the soup piping hot with a swirl of tangy green sauce in the centre.