6 Servings
Butternut English
Soup Winter Butternut English
2 medium atoes diced
6 rashers on chopped
1 kilogram ternut squash peeled an diced
75 mililiter nge juice
namon stick or curry leaves
1 cup k
namon
1 medium on chopped
1 knob ter
3 cups cken Stock
nge zest
soning to taste
1 cup am
Fry potatoes, onions and diced bacon in a knob of butter. Add butternut, stock and orange juice and peel. Season to taste and add curry leaves or cinnamon stick. Simmer until soft. Remove orange peel, cinnamon stick and curry leaves. Liquidise until smooth. Add milk, cream and a little ground cinnamon. Reheat carefully. Serve with a swirl of extra cream
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