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Soup Recipies

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Ingredients:Potatoes & White Omionsoup

  • 1 Packet white onion soup.
  • 8 Potatoes.
  • 50ml (1.7 fl oz) Butter.
  • 750ml (25 fl oz) Cream (add water to make the sauce thinner if you wish).
  • Salt and pepper, Aromat to taste.


Method:

You can also add cauliflower or Brussels sprouts to the sauce and bake with the potatoes. Wash the potatoes and cut into slice, But do not cut through. The potato must remain whole at the bottom (like a concertina). Arrange in an oven dish.

Mix all the ingredients and pour over the potatoes.

Bake for 1 hour at 160ºC | 320ºF.


Ingredients:Pumpkin & Carrot Soup

  • 15ml (.51 fl oz) Cooking oil.
  • 1 Onion, chopped.
  • 600ml (20 fl oz) Water.
  • 45ml (1.5 fl oz)Oxtail soup.
  • 90ml (3 fl oz) Cream.
  • 1 Green apple, grated.
  • 1Kg (2.2lb)Pumpkin, peeled and cubed.
  • 2 Large Carrots, grated and sliced.
  • Pinch of salt or more to taste.

Directions:

Heat oil in a large pot, and saute the onion for approx 2 minutes. Add carrots and pumpkin pieces to the pot and cook for approx 1 minute. Mix the oxtail soup with water and pour into the pot. Allow to simmer, stirring occasionally, until the pumpkin and carrots are soft. Add the grated apple and remove from the heat. Pour into a liquidiser and blend untill smooth. (I prefer it chunky). Season with salt.

Serve hot with a swirl of cream.


 

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