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Soup Recipes
Pumpkin Soup
- 1kg. pumpkin
- 750g. tomatoes
- 500g. onions
- salt & pepper, water
- 2 chicken stock cubes
Peel pumpkin and cut into pieces, skin tomatoes, peel and chop
onions. Put all vegetables In pan, add water to cover, stir In crumbed
stock cubes. Bring to boll, reduce heat, simmer until pumpkin is tender.
Puree in blender. Season to taste. Garnish with sour cream and chives.
Serves 6.8.
Zucchini Bisque
- 125g. (4oz.) butter
- 1 medium onion, chopped
- 750g. (1 1/2lbs) zucchini, shredded
- 3 cups chicken stock
- 1 tspn. salt
- 1/2 tspn. dried basil
- 1/2 tspn. nutmeg
- freshly ground, black pepper
- 1 cup cream
Melt butter in medium saucepan, add onion and saute until soft. Add
zucchini and stock and simmer, covered, for 15 miss. Puree zucchini
mixture In blender or processor In 2 batches, adding the salt, basil,
nutmeg and pepper to taste. Return to saucepan and add cream. Stir on
gentle heat until well mixed and heated through. Taste for additional
seasoning.
Serve hot or cold, as desired. (serves 8).
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