Roasted Pumpkin, Apple and Coconut Soup
3 cups cubed butternut squash / pumpkin, roasted in the oven with salt/pepper, olive oil
2 green apples , skinned and diced, roasted with the squash
1 clove garlic, 1/2 onion diced
1 teaspoon ground garam masala (ground corriander seed, cumin seed, mustard seed)
2 1/2 cups chicken or vegetable stock
1 can coconut milk
Fried sage leaves for garnish
Add first four ingredients to a soup pot, saute in a little olive oil and butter, add stock and coconut milk. Simmer until squash and apples are tender. Puree with a hand-blender. Serve in a bowl with crisp sage leaves (fry fresh sage leaves in olive oil till crisp)
Cream of Asparagus Soup
2 bunches of roasted asparagus, 1/2 cup diced Westphalia ham, 2 cooked potatoes – saute in a stock pot with 1 diced onion and 2 cloves of garlic. Add chicken stock ( about 4 cups), 1 tablespoon Boursin cracked pepper cream cheese, salt to taste. Simmer for a 1/2 hour. Puree the soup with a hand blender and add 1/4 cup 35% cream. Garnish with fresh basil and serve with crackers.
© 2014 Ann Ivy Male
Cabbage and Carrot Soup
6 cups chicken or vegetable stock
1/2 onion diced
1 clove of garlic diced
1/2 head of cabbage shredded into thin strips
2 ripe tomatoes chopped
2 tablespoons of tomato paste
2 carrots diced
2 celery stocks diced
salt and pepper (to taste)
1 thick slice of smoked ham for flavour
Chopped parsley for garnish
In a large stock pot, sauté onions, garlic and shredded cabbage until translucent. Add tomatoes, tomato paste, celery, carrots, salt, pepper, smoked ham and stock. Simmer for an hour. Sprinkle parsley before serving. Serve with a warm baguette and creamy butter.
© 2014 Ann Ivy Male
“A place for everything, and everything in its place.”
Samuel Smiles (1818-1904)
Butternut Squash and Canary Melon Soup
1 sweet white onion, diced
1 medium size,butternutsquash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Sauté onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
In a small frying pan, toast walnuts in maple syrup for 2 minutes to use as a garnish for the soup.
© 2011 Ann Ivy male