55g/2oz lactose/dairy free butter
425g/15oz potatoes, peeled and diced to 5mm/1/3in
1 stalk celery chopped
1 tbsp chopped chives
1 tsp salt
freshly ground pepper
900ml/1½pt low FODMAP vegetable stock
120ml/4fl oz lactose/dairy free cream
200g grated cheddar cheese
freshly chopped chives to garnish
Serves - 4
Melt the lactose/dairy free butter in a heavy saucepan. When it foams, add the potatoes and celery and toss them in the lactose free butter until well coated.
Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan.
Sweat on a gentle heat for approximately 10 minutes. Meanwhile, bring the stock to the boil.
When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
Add the lactose/dairy free cream, half the cheddar and purée the soup in a blender or food processor.
Add the chives, taste and adjust seasoning. Serve sprinkled with a few freshly chopped chives and the remaining cheddar.
Recipe adapted from: Good Food