Recipes continued
Fresh Tomato Soup
Serves 6
1 tablespoon butter
2 cloves garlic, crushed
2 onions, chopped
8 large tomatoes, peeled and quartered ¹⁄³ cup tomatoes paste
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons fresh chopped oregano ¼ cup cream
Salt and pepper, to taste
1.Melt butter in a large saucepan. Add garlic and onions; stir over low heat until tender.
2.Using the processor bowl fitted with the chopping blade, process tomatoes in batches until smooth. Add tomatoes to saucepan.
3.Add remaining ingredients except cream. Bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat. Cool slightly.
4.Using the stainless steel shaft attachment, process soup until smooth, using a gentle up and down action.
5.Stir through cream and season with salt and pepper. Reheat over low heat if necessary.
Pumpkin Soup
Serves 4
1kg butternut pumpkin, chopped 1 onion, chopped
1 litre chicken stock
¹⁄³ cup cream or sour cream to serve (optional)
Salt and pepper, to taste
1.Place pumpkin, onion and stock in a large saucepan. Bring to boil; reduce heat and simmer until pumpkin is soft. Cool slightly
2.Using the stainless steel shaft attachment, process soup until smooth, using a gentle up and down action.
3.Stir through cream and season with salt and pepper. Reheat over low heat if necessary.
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