Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’. Antoinette Savill
minutes. Stir in the seafood and sherry and cook for 1 minute.
Remove from the heat and leave for 3 minutes.
Pour the soup into warm bowls and sprinkle with parsley. Serve with croûtons.
Transfer the rouille to a bowl and serve with the soup.
Cucumber, Coconut and Lime Soup
The transformation that fresh lime produces in any dish is instantaneous, releasing its powerful zest, and lifting the dish from the ordinary to the sublime.
Serves 10
1 small onion, peeled and chopped
4 tablespoons of sunflower oil
2 large cucumbers, peeled, seeded and chopped
2 cloves of garlic, peeled and chopped
600ml/20fl oz/2½ cups of boiling water with 1 tablespoon of (GF) vegetable stock (bouillon) powder 8 spring onions (scallions), trimmed and chopped
2 red chillies, seeded and chopped
2 lemon grass stalks, chopped
800ml/28fl oz/31/3 cups of canned coconut milk
The grated rind and juice of 2 limes
Salt and freshly ground black pepper
200ml/7fl oz/¾ cup of coconut cream
2 tablespoons of chopped coriander (cilantro) leaves
Cook the onion in half the oil for 5 minutes. Add the cucumbers and garlic and gently cook for 2 minutes.
Add the water and stock (bouillon) powder. Simmer for 15 minutes; cool and liquidize.
Wash the pan and heat the remaining oil. Cook the spring onions (scallions), chillies and lemon grass over a medium heat for 2 minutes.
Stir in the cucumber liquid and add the coconut milk, grated rind and juice of 2 limes. Season to taste with salt and freshly ground black pepper.
Heat through gently for 5 minutes. Allow to cool and then chill until needed.
Stir in the coconut cream to taste, and serve in cold bowls with a sprinkling of chopped coriander (cilantro).
Winter Smoked Bacon Soup
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.
Mexican Black Bean Soup
I find black beans culinarily challenging at the best of times – their need for long hours immersed in water had discouraged me from using them, but inspired by one of the great chefs I find that they are indeed a delicacy and well worth the extra effort.
For an authentic Mexican dish serve the soup with Chilli and Herb Cornbread (see page 246).
Serves 6
1 large onion, peeled and chopped
2 red chillies, seeded and chopped
3 tablespoons of olive oil
255g/9oz/1½ cups of dried black beans, soaked in water overnight and then drained
1 clove of garlic, peeled and crushed
2 litres/70fl oz/2 quarts of water mixed with 2 tablespoons of (GF) vegetable stock (bouillon) powder
2 celery stalks, trimmed and sliced
2 carrots, trimmed and sliced
2 sprigs of thyme
2 bay leaves
1 teaspoon each of ground cloves and ground mace
Salt and freshly ground black pepper
3 tablespoons of chopped coriander (cilantro) leaves
In a large pan, cook the onion and chopped chillies in the oil for 5 minutes, until soft but not brown. Add the black beans and garlic. Pour in the water and stock (bouillon) powder.
Add the celery, carrots, thyme, bay leaves and spices. Season to taste and simmer for 1½ hours, or until the beans are soft. Top up with more water if necessary.
Cool, remove the bay leaves and liquidize. Adjust the seasoning if necessary.
Serve hot with a sprinkling of chopped coriander (cilantro) and slices of Chilli and Herb Cornbread.
Artichoke Soup
Artichokes are full of wonderful things that help fight off colds and generally stop you feeling under the weather. So here is a hearty and warming soup, which might help you feel good on a gloomy winter’s day.
Serves 8
SOUP
2 onions, peeled and thinly sliced
16 large Jerusalem artichokes, peeled and sliced
1 tablespoon of (GF) vegetable stock (bouillon) powder
2 litres/70fl oz/2 quarts of water
3 bay leaves
2 heaped teaspoons of mixed herbs
1 clove of garlic, peeled and crushed
1 small, mild chilli, seeded and chopped
1 tablespoon of (GF) cornflour (cornstarch)
Salt and freshly ground black pepper
400g/14 oz can of artichoke hearts, drained and quartered
GREEN SAUCE
15g/½ oz or a handful of fresh basil, with stalks
15g/½ oz or a handful of fresh parsley,