Broad Bean Pod & Gluten Free Bread Soup
Cheesy Potato Soup with Dill
Courgette & Apple Soup
Gingered Chicken & Sweet Corn
Golden Tomato & Courgette Soup
Lentil & Chard Soup (Salka)
Mushroom Soup with Blue Cheese
Squash & Sweet Potato Soup with a Sting
Thai Style Hot & Sour Mushroom Soup
Tomato Soup (or Sauce)
White Beetroot & Apple Borscht
(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
Now available on kindle
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Parve, Can be Vegan and Dairy Free, Naturally Gluten Free
This should serve 6-8 people and can be served hot or cold so ideal for an autumn (fall) yom tov - Succot - and uses seasonal ingredients which is really nice. If you want to make this parve then omit the cream/crème fraiche
Use cream for an extra rich dish or else crème fraiche or yogurt to serve
Whoops forgot to say we say courgette in England and in America it would be Zucchini and Apple soup
1 kilo(2.2lb) courgette, chopped
1 large onion or 1 large leek for a milder taste
900(1lb) tart apples peel on
6 sprigs thyme
10 fresh mint leaves plus extra if you wish to garnish
2 bay leaves
½ tsp rated nutmeg and seasoning to taste
900ml (28fl oz) vegetable stock
2tbsp oil for frying
A little crème fraiche or cream for serving
Finally slice the onion or leek and fry until translucent. (3-4 minutes).
Roughly chop the courgette, apple and herbs add to the onions (leek) and stir - cook together for 2-3 minutes to meld flavours.
Add the stock, bring to the boil and simmer until vegetables are tender.
Remove bay leaves.
Blend to a choppy consistency or smooth if you like. Season and add grated nutmeg, serve hot or cold with swirl of crème fraiche (sour cream)