Recipe Centre

Herbed butternut soup

Ingredients
30 ml butter
2 onions, finely chopped
1 leek, cleaned and thinly sliced
1 kg peeled and seeded butternut, cubed
2 litre chicken stock
1 sprig fresh rosemary, thyme or oregano, finely chopped OR
30 ml dried mixed herbs
1 ml nutmeg
salt and freshly ground black pepper to taste
TO SERVE
cream
flaked smoked snoek

Method:
Melt the butter and fry the onions and leeks until tender but not brown. Add the butternut, stock, rosemary and nutmeg and bring everything to the boil. Simmer gently until the butternut is soft. Cool slightly and remove the herb sprigs. Process until smooth in a food processor and return to the saucepan. Season to taste with salt and pepper and heat until warmed through. Ladle into soup bowls and garnish with a swirl of cream and flaked smoked snoek. Serves 6-8.

Recipe From : YOU June 08, 2000

Recipe from YOU : June 08, 2000 See what YOU has in store this month. Subscribe now and save!

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