Monday, 14 March 2011

Carrot and kiwi soup

6 carrots, 1 butternut squash, 1 sweet potato, 1 parsnip, 2 garlic cloves, 1 pint vegetable stock, sage, 6 kiwi fruit, basil oil, brandy, brown sugar
Optional - to garnish
grated cheddar
1) Crush 2 cloves of garlic and sautee in basil oil for 1 minute before adding a shot of brandy and a teaspoon of brown muscovado sugar to caramelise the garlic

2) Peel and cube the carrots, parsnip, squash and sweet potato and add into the pan along with a pint of vegetable stock and the chopped sage

3) Simmer for 20 minutes before separating the vegetables from the liquid and pureeing. Pass the puree through a sieve for a smooth liquid and add back into the pan of liquid along with the sliced kiwi

4) After 10 minutes puree a final time and serve with grated cheddar for contrast

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