Servings
4
Ready in:
10 minutes
Time to bake
25-28 minutes by 175 degrees
Good for:
lunch or as an appetiser.
Scallops- Thai style
A wonderful recipe for an easy and light appetizer borrowed and adjusted to suit the allergy-friendly diet.
Ingredients
500 g jerusalem artichokes, cut into slices
3 green onions, sliced finely
1/2 sweet potato cut into small slices
3 cloves of garlic, sliced finely
2 cm ginger sliced finely
1/2 tsp cumin seeds
3 green onions, sliced finely
1/2 sweet potato cut into small slices
3 cloves of garlic, sliced finely
2 cm ginger sliced finely
1/2 tsp cumin seeds
00 ml good chicken stock
400 ml water
200 ml full fat lactose free cream
Sea salt
White pepper to taste
400 ml water
200 ml full fat lactose free cream
Sea salt
White pepper to taste
a small sqeeze of lime juice
chopped ruccola or basil for serving
chopped ruccola or basil for serving
Instructions
Step 1
Start by preparing your chicken stock. Make it yourself as per the TIPS or in a pinch mix a really good gluten free stock cube with water and an instant miso soup
Step 2
heat the oil in a pan, add the cumin seeds and when they start crackling add the jerusalem artichokes, onion, ginger and garlic.
Add the water and stock and let it simmer for 25 minutes.
Step 3
For the sauce combine all ingredients in a small sauce pan and cook for 3-4 minutes . Leave standing until ready to serve
Step 4
You can either serve hot immediately or leave in the fridge until next day and reheat and then serve. The flavors of soup really come well together when left standing. You can serve with chopped ruccola but also with fried bacon bits or chorizo sausage. If you ask my husband the last part makes the soup stand out.
Step 5
Add freshly chopped coriander for serving
Tips
You can make the chicken fond yourself with chicken bones, carrots, celery root and leaks. Count an extra 2 hours for this.
That is the really intense and lovely soup. and then you can boil your Jersusalem artichokes in the water for 15 minutes and then add the stock for another 10 minutes of cooking.
You can serve with chopped and roasted chorizo and leaks. Leak is not FODMAP friendly, so serve separately.
Most Chorizo causes me allergy problems, so I use ruccola or chopped basil to serve.
That is the really intense and lovely soup. and then you can boil your Jersusalem artichokes in the water for 15 minutes and then add the stock for another 10 minutes of cooking.
You can serve with chopped and roasted chorizo and leaks. Leak is not FODMAP friendly, so serve separately.
Most Chorizo causes me allergy problems, so I use ruccola or chopped basil to serve.
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