Herbed butternut soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • 30
    ml
    butter
  • 2
    onions, finely chopped
  • 1
    leek, cleaned and thinly sliced
  • 1
    kg
    peeled and seeded butternut, cubed
  • 2
    Litres
    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.
 

Read more on: soup
 

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