Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 21

MAKES 1,2 LITRES

Free of:	W	G	Ma	E	Mi	L	So	C+P
•	•		•	(•)	(•)	(•)	•

Nutritional analysis per portion (± 300 ml):
738 kJ	26,9 g CHO	4,8 g protein	4,4 g fat
1,2 g MUFA	1,5 g PUFA	1,7 g SF	2,0 g fibre

20 ml butter or margarine

1 medium onion, peeled and chopped (100 g)

25 ml cornflour

415 g can KOO Cream Style Sweetcorn

300 ml low-fat milk

500 ml boiling water

10 ml Ina Paarman’s Chicken Flavour Stock Powder

25 ml dried parsley

pepper, to taste

salt, to taste

1.Melt the butter or margarine, add the onion and stir-fry until translucent.

2.Mix together the cornflour, sweetcorn and milk and add to the fried onion. Mix the boiling water and chicken stock together. Stir the stock and parsley into the sweetcorn mixture. Bring to the boil and simmer for 3-5 minutes, stirring continuously to prevent burning. Season to taste with pepper and salt. Serve the soup hot.

Will it keep?

This soup can be refrigerated for up to 24 hours. Freezing is not recommended.

MENU IDEA•Sweetcorn soup•Bread or crackers of your choice•Grated cheese or biltong, according to tolerance

SUGGESTIONS AND VARIATIONS•Replace the milk with low-fat soya milk, then the dish is milk and lactose free but not soya free.•Replace the milk with reduced-fat coconut milk, then the dish is milk and lactose free.