Description
A simple low FODMAP mustard soup with bacon and rice cream. Nice for lunch or for dinner, but also as a starter for Christmas dinner.
Ingredients
Scale
- 50 g butter (if you want to make this recipe entirely lactose-free you can use margarine)
- 60 g gluten-free flour
- 1.25 – 1.5 litre stock
- 200 ml rice cream (I use the rice cream from Alpro Soya)
- 100 g bacon (check the ingredients to make sure they are low FODMAP)
- 2–3 tbsp mustard
- Pepper and salt
Instructions
- Melt the butter in a pan. Add the flour and stir through with a spoon. Like this you make roux. Stir the roux and leave it to cook on low heat for about 3 minutes. Continue to stir now and then to keep it from burning.
- Pour the stock into the pan carefully. Start with 1.25 litre. If you notice later on that the soup is too thick, you can add some extra stock.
- Stir the soup with a whisk to remove any lumps. Lower the heat and leave the soup to boil for about 10 minutes.
- In the meantime, fry the bacon until crisp.
- Add the mustard to the soup. Taste the soup and add some more mustard and pepper and salt if necessary. Finally add the rice cream and heat through.
- Serve the soup with the bacon
- Prep Time: 30 mins
