Soups
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Ingredients 2 lb. pumpkin chopped 3 medium potatoes chopped 1 medium onion chopped 3 chicken bouillon (stock) cubes 3 liters water 1 teaspoon tarragon 1/2 cup milk 1/2 cup creamy chopped parsley for garnish sour cream for garnish
Method Place pumpkin, onion, potato, tarragon and bouillon in large pot with water. Bring to the boil and then turn down the heat to a fast simmer for 30 minutes. Allow to cool a little the blend to a puree'. Place back on heat and bring back to a simmer. Simmer for another 5 minutes. Slowly add milk and cream stirring constantly. Serve and top with parsley and a drop of sour cream. Or, sprinkle with nutmeg. |
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Ingredients 2 lb. carrots chopped 3 medium potatoes chopped 1 medium onion chopped 3 chicken bouillon (stock) cubes 3 liters water 1 teaspoon basil 1/2 teaspoon chopped mint leaves 1/2 cup milk 1/2 cup creamy nutmeg for garnish sour cream for garnish
Method Place carrot, onion, potato, basil, mint and bouillon in large pot with water. Bring to the boil and then turn down the heat to a fast simmer for 30 minutes. Allow to cool a little the blend to a puree'. Place back on heat and bring back to a simmer. Simmer for another 5 minutes. Slowly add milk and cream stirring constantly. Serve and garnish with a sprinkle of nutmeg and a mint leaf. |
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Ingredients 250gm split peas 1 lb. bacon bones or bacon hock 1 medium onion 3 carrots grated 3 liters water (more may be needed during cooking)
Method Place all ingredients into a large pot and boil gently for 2 - 3 hours or until peas turn to mush. This soup is thick and heavy. Serve with a garnish of finely shredded ham and parsley. |
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