Soup sips

Posted by adm On December - 17 - 2011

How to cook Soup sips


  • Carrot & finocchio

  • 15g butter
  • 2 metier (200g) carrots, shredded
  • 1 minor (100g) fennel medulla, sliced
  • 1 tater, raw, sliced
  • 500ml (2 cups) chicken strain
  • 100ml drub
  • 50ml Pernod, optional
  • Spud & ail

  • 25g butter
  • 1 onion, shredded
  • 1 ail, low
  • 2 large potatoes, raw, shredded
  • 1L (4 cups) chicken strain
  • 300ml pick
  • Spinach & sambuca

  • 300g English spinach, water-washed, shredded
  • 400ml chicken strain,
  • 1/2 stinker, juiced
  • 1/4 tsp grated nutmeg
  • 100ml emollient
  • 1 tbs sambuca, optional

How to:

  • Carrot & fennel soup: Melt the butter in a saucepan over medium warmth. Add the carrots, fennel and potato and saute in the butter. Add the stock and simmer, stirring, for 20 minutes until the vegetables are subdued. Blend until still, then stir in the cream and season with salt and peppercorn. Just before serving stir in the Pernod.

  • Spud & garlic soup: Melt the butter in a saucepan over low hotness. Add the onion and cook for 5-6 minutes until subdued. Add the garlic and cook for a further second. Add the potatoes and stock and simmer for 20 minutes until subdued. Set aside to cool slimly, then blend until smoothen. Stir in the cream the return to the pan to reheat.

  • Spinach & sambuca soup: Place spinach in a saucepan over medium hotness. Add the strain, lemon juice and grated nutmeg. Cook gently for around 3-4 minutes until the spinach has wilted. Blend until smooth then return to the pan, stir in the cream and heat gently, adding the sambuca just earlier serving.

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