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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.


THE SLOW COOKING CELIAC BY ANNE LUDER
Recipes for slow cookers + conventional methods - many suitable for Shabbat
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Gluten Free Potato Soup with Cheese & Dill

Dairy, Vegetarian
Serves 8

1 Kilo (2lb) potatoes
250g (8oz) onion
2 cloves garlic crushed
2 bay leaves
Large knob of butter
1 tbsp potato flour
500ml (18floz) milk
175g (6oz) Dutch cheese - Gouda or Edam
Paprika (to taste)
Handful chopped fresh dill

Peel and cube the potatoes and parboil them for about eight minutes then drain. Dice the onions and sweat for five minutes in the butter until transparent do this on a low heat to prevent the butter burning, add the garlic, paprika, bay and potatoes, stir together for a minute or so.

Stir in the potato flour pour in the milk and continue stirring (to prevent sticking) until mixture begins to thicken. Cook for further 5-10 minutes until potatoes are soft. Now add the cheese, cook for further 2-3 minutes to allow the cheese to melt in. If you want you can puree the soup at this stage. But I prefer to leave a little texture

Just before serving sprinkle in fresh dill.