Tomato and Carrot Soup
- Heat 2 Tbsp of butter and 2 tsp oil in a saucepan.
- Add 1½ chopped onions and some garlic, cook slowly for about 10 minutes.
- Add 4 chopped carrots and stir for 5 minutes.
- Add 750g tomatoes, 1 apple chopped, some thyme, marjoram and a bay leaf.
- Add 1½ litres of hot chicken stock.
- Season with salt and black pepper, cover and boil slowly for 45 minutes.
- Blend and serve with a little cream and croutons. Fresh Mushroom Soup
- Melt 50 g of butter in a big pot and stir in 100 ml Cake Flour.
- Add 1 litre hot chicken stock.
- Stirring continuously – bring to the boil.
- Add 3 packets (600 g) chopped button mushrooms, 500 ml milk and juice of a medium lemon. Let it boil for 5 minutes.
- Pour through a sieve then add the mushrooms again.
- Add 100 ml fresh cream, 3 Tbls chopped parsley, salt and black pepper to taste.
Butternut Soup
- Melt 3 Tbls butter into a big pot.
- Gently fry 2 chopped onions till soft.
- Add 2 cups (500 ml) diced butternut and one chopped apple and fry for a few minutes.
- Remove from the heat and add 3 Tbls flour, 1 small tsp curry powder and a pinch of nutmeg – stir.
- Slowly add 3 cups (750 ml) chicken stock, 1 & ½ cups (375 ml) milk.
The juice of one orange and the rind.
- Simmer slowly for 20 minutes.
- Blend and then add salt, black pepper, a pinch of sugar, some cream and chopped parsley.
Sweet Red Pepper Soup
- 100g butter
- 2 onions chopped
- 6 red peppers- seeded and roughly chopped
- 220g potato- peeled and sliced
- 1 litre of good chicken stock
- Melt butter. Add onion and red peppers.
- Cover and sweat very gently (they must not brown) for 12 minutes.
- Add stock and potato.
- Cover and simmer for 20 minutes till potato and peppers are soft. Liquidise. Essential that you strain this through a sieve to get rid of any of the little fibres from the peppers.
- Add milk if necessary till consistency is like thick pouring cream. Before serving, gently re-heat DO NOT BOIL
- Serve with blob of whipped cream if desired.
