| SOUPS Pumpkin Soup 1 whole pumpkin (2.5-3kg) peeled, seeded and chopped into 5cm cubes 6 level teaspoons chickenstock powder 1 large onion peeled and chopped 1 large or 2 medium potatoes peeled and chopped 2 large carrots peeled and chopped salt & pepper to taste water to cover Place all ingredients in a large pot and bring to the boil. Lower heat and simmer till all the vegetables are soft. About 30 min. Drain and reserve liquid. Place the vegetables in a blender, a cup or so at a time with 1/4 cup of liquid and puree. Repeat until all the vegetables have been pureed. Return to pot and add enough remaining liquid till the soup is of the consistency of unbeaten cream thick but still pourable. Gently reheat and serve into bowls with a teaspoon of sour cream on top sprinkled with chopped chives. (This soup can be frozen in the quantities you need) Corn Chowder 2 tablespoons butter 1 large onion 1/3 cup diced celery 2 medium potatoes, cubed 1 x 325gm can creamed corn 2 rashers bacon, finely chopped 1/2 teaspoon fresh ground black pepper 1 cup milk 2 heaped tablespoons cornflour 2 cups boiling water 3 teaspoons chicken stock powder 1 tablespoon chopped parsley Melt butter in large pot and saute onions, celery and potatoes on medium. Cook 3 minutes. Add water and stock powder and bring to the boil stirring. Put lid on and cook 5 minutes. Remove from heat. Blend cornflour with milk, then add to pot. Simmer 2 minutes. Add can of\ creamed corn, pepper and parsley. Heat gently 3 minutes and serve. Avocado Soup 3 ripe Avocados* 750ml cold water 1/2 teaspoon tabasco sauce* 185 ml cream* 2 spring onions* 2 tablespoons fresh chopped parsley* 1/8 teaspoon pepper* 185 ml yoghurt* 4 teaspoons vegetable stock powder 1 cup hot water 2 tablespoons chopped parsley extra Dissolve stock powder in hot water then add to cold water. Puree all * ingredients in processor until smooth. Add to stock then chill at least 30 minutes. Serve with a teaspoon of sour cream on top sprinkled with extra parsley. Mushroom Soup 4 tablespoons butter 500gm mushrooms thinly sliced 2 tablespoons flour 6 cups hot beef stock 1/2 teaspoon salt fresh ground black pepper 1 egg yolk beaten with 2 tablespoons cream juice 1/2 lemon 2 slices bread diced and toasted in oven till brown Heat butter in large pan and saute mushrooms over medium heat 3-4 minutes. Stir in flour and cook 2 min. Gradually add hot stock stirring constantly add salt & pepper and simmer slowly 10 minutes. Just prior to serving, stir in egg mixture mixed with lemon juice. Heat but do not allow to boil. Ladle into bowls, top with croutons and serve. Asparagus Soup Same ingredients as mushroom soup but instead of mushrooms substitute 750gm fresh asparagus use chicken stock instead of beef and no lemon juice. Cut off woody ends of asparagus and cut stalks into pieces putting tips to one side. Melt butter in large pan, and stir in flour. Gradually stir in stock with a wire whisk, until smooth. Add asparagus, salt & pepper, then simmer slowly 25 minutes until asparagus is tender. Puree soup and then strain through a sieve to remove stringy parts. Reheat soup, add tips and simmer slowly 7 minutes. Stir in egg yolk and cream. Serve immediately. Fish Soup 200 gm fish fillet (make sure there are no bones) 6 cups water 1 small onion peeled 1 small carrot peeled 1 slice lemon 1 teaspoon salt 6 crushed pepper corns 3 tablespoons flour 1 cup cooked shelled small prawns 1 teaspoon tomato paste 2 teaspoons lemon juice 1/2 cup cream 1 tablespoon finely chopped parsley Place fish, onion, carrot, lemon, salt & pepper & 1/2 parsley into large pan with water. Bring to the boil and simmer 30 minutes. Strain the stock and discard vegetables and lemon slice. Put fish, 1/2 cup of prawns and tomato paste into blender with lemon juice and 1/2 the cream and blend till smooth. Mix the flour with 1/2 cup of stock till smooth. Gradually whisk this into the remaining stock. Bring to the boil. Add the prawn puree and the remaining cream to the stock and heat gently, do not boil. Just prior to serving stir through remaining prawns and parsley. |
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