Roast Butternut & Brandy Soup recipe |
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08/14/2011
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Ingredients750 ml butternut chunks (about 3 cm square)splash olive olive oil 500 ml potato chunks about 1.2 to 1.5 litres prepared vegetable or chicken stock about 65 ml brandy sour cream or plain yoghurt to taste salt and milled black pepper to serve: grated Pecorino or white cheddar cheese, croutons and rocket DirectionsPlace the butternut chunks on a baking sheet and splash liberally with olive oil. Season to taste and bake until tender in the oven at 200C, about 35 to 40 minutes. Meanwhile, cook the potato chunks in just a little of the stock until tender.Remove the butternut from the oven and the potato from the heat and allow to cool a little. Now process or blend everything in batches until smooth. This is where you need to add any quantity of stock to thin it down to your own taste or to leave as thick as you fancy. And if you want it like silk, push the soup through a sieve now. Transfer the soup to a saucepan reheat gently. When piping hot, remove from the heat and add the brandy and enough cream or yoghurt to your liking. (If you do it while simmering the yoghurt may split, so rather do it off heat.) Finally, season to taste and serve with each bowl with a little mound of cheese, a few croutons and rocket. CommentsThe brandy can be omitted for a non alcoholic versionServingsServes 6Recipe and video provided courtesy of I Love Cooking. |
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