Soup Recipes continued
French Onion Soup
Makes 6 servings
60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock
2 tablespoons brandy
6 slices French bread
30g extra butter or margarine
¼cup finely grated Gruyere or Swiss cheese Salt and freshly ground pepper
Melt butter in cooking vessel on No. 4; saute onions until
Fresh Tomato Soup
Makes 4 servings
3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed ¼ cup water
2 tablespoons tomato paste
1 teaspoon caster sugar
½teaspoon oregano
½teaspoon mixed herbs 1 cup chicken stock
¾cup thickened cream
Salt and freshly ground black pepper
Add all ingredients, except stock and cream, to cooking vessel; bring to the boil on No.
5.Cover vessel; reduce heat to Simmer and cook for 15 to 20 minutes. Allow mixture to cool. Puree mixture in Sunbeam Blender or rub mixture through a wire sieve; return to cooking vessel. Stir in chicken stock and half the cream. Heat on Simmer for 8 to 10 minutes. Serve hot with remaining cream. Allow mixture to cool.
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