Saturday, 10 April 2010

Souper Soups

Souper Soups

Submitted by: Rebekah

Roasted Butternut Squash and Red Pepper Soup

1 medium butternut squash
3 peppers (red, yellow or orange-NOT GREEN)
Olive oil
Coarse black pepper
Sea salt
Chicken stock 2-3 pints
§ Chop up the vegetables and sprinkle with oil, rosemary, sea salt and black pepper.
§ Roast for approx 1 hour (oven dependent) at 200oC
§ Make up the stock as directed
§ In a large pan add half the stock to the vegetables and blend with a blitzer mixer
§ Add more stock as required
§ Serve or freeze after cooling as desired

Leek and Potato Soup

1kg Potatoes
2 large leeks
2 bay leaves
½ pint single cream
Vegetable stock (2 pints)
§ Wash and slice the leek and fry in the butter for about 5 minutes
§ Chop the potatoes into small pieces and add to the pan along with the bay leaves, salt and pepper
§ Cover with stock and boil for 45 minutes
§ Blend and add the cream
§ Serve or freeze after cooling as desired

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