Butternut Soup with Pepperdews and Fresh Coriander recipe |
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05/16/2011
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Ingredients3 T (45 ml) butter2 onions, chopped 2 cups (500 ml) butternut, peeled and diced 1 apple, peeled and diced 3 T (45 ml) flour 2 t (10 ml) curry powder 1 1/2 t (7,5 ml) Ina Paarman's Seasoned Sea Salt 3 cups (750 ml) water 2 1/2 T (37,5 ml) Ina Paarman's chicken Stock Powder 1 1/2 cups (375 ml) full cream milk grated rind and juice of 1 orange Garnish: 1/2 cup (125 ml) drained pepperdews, sliced into rings 1/2 cup (125 ml) fresh coriander leaves freshly ground black pepper and olive oil DirectionsSaute the onions in the butter until soft and flavourful. Add the butternut and apple and saute to absorb the butter and develop the vegetable flavours (about 3 minutes), stirring lightly from time to time.Add the flour, curry powder and Seasoned Sea Salt, blending with the vegetables. Add the water, Chicken Stock Powder, milk, orange rind and juice. Simmer slowly for 15-20 minutes until the vegetables are tender. Liquidise the solids with a hand held blender or in a food processor. Taste, and add a bit more Seasoned Salt if needed. Dish into soup bowls, sprinkle with pepperdew rings, fresh coriander leaves and grind black pepper over. Add a swirl of olive oil. ServingsServes 6By: Ina Paarman |
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avg rating: 3.00
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