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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
¼ cup finely grated Gruyere or Swiss cheese
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
½ teaspoon oregano
½ teaspoon mixed herbs
Salt and freshly ground black pepper
1 cup chicken stock
¾ cup thickened cream
Salt and freshly ground pepper
Melt butter in cooking vessel on No. 4;
saute onions until caramel-brown and tender.
Reduce heat to No. 1; add stock, brandy,
salt and pepper. Cover vessel; reduce heat
to Simmer and cook for 15 to 20 minutes.
Butter bread and cover with cheese. Grill until
cheese is golden and melted. Serve with soup.
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.