Gluten and lactosefree soup with prawns is really quick to make and you can do it very simple with just a few ingredients, or you can use both fish, prawns and / or mussels.

For lunch, dinner and supper either with some spelt sourdough bread  (NB Not gluten-free, but lavFODMAP) or gluten-free bread og roles. I made a very simple soup because my cupboard was quite empty. 

Gluten and lactosefree soup with prawns

500 g./17,6 oz. prawns

1 l./35 oz. water

1/2 dl./0,2 cups lactose free cream

1/2 dl. /0,2 cups lactose free sour cream

3 potatoes

3 carrots

fresh dill

3 tbsp. butter

2 tbsp. rice flour or other gluten-free flour-blend (I recommend rice flour because it’s the flour which gives the texture most similar to regular flour.)

Salt and pepper

Method:

Peel the prawns. Add shrimp shells and heads in a pan with 1 l. Of water. Boil and simmer for 30 min. Strain the gravy. Peel the potatoes and carrots and cut the vegetables.

Melt the butter and add the rice flour / gluten free flour-mix. Whisk well while adding the gravy little by little. Add the potatoes and carrots and simmer for about 15 min, or until the vegetables have become tender. Add the dill. Beat together the cream and sour cream. Take the soup off the heat and add the sour cream / cream mixture, stirring well. Reheat the soup (do not boil!). Add the shrimp, season with salt and pepper and serve immediately. The shrimp must not boil as they will loose the texture and become “gummy”.