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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.
Recipes continued
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