User ID:

Password:

Forget your ID or Password?

Home > Recipes > Soups > Stock Soup

Stock Soup

Submitted by: John Albert

Date submitted: 16 June 2012 at 13:27:02

Cover Recipe: "Stock Soup."

Stock Soup

Yeild:

servings 

Ingredients:

0.50 tbsp,  Butter

1  Coriander leaves - 1 bunch, finely chopped

400 g,  Carrots – 5 chopped

50 g,  Small sized onion – 1 chopped

300 g,  VEG or CHICKEN stock – 2 cups

1  half a squash

2 tbsp,  Salt and pepper to taste

230 g,  Cream

Preparation:

  1. In a large soup making pan, heat the butter and allow it to melt.
  2. Saute the chopped vegetables in the butter for 10 minutes until they are tender.
  3. Add chopped coriander and stock; Cook the ingredients on a low flame till the liquid has reduced slightly.
  4. Remove the soup from the fire and process in a blender till smooth (do in batches if necessary).
  5. Add the cream to the soup and return to the pan; bring to the boil for further 5-10 minutes and serve hot with bread.

Reviews on this Recipe

No reviews for this recipe.

Read More Reviews

Rate/Review This Recipe

Rating

Subject (required)

Name (required)

Mail (required)

Website