Thursday, October 13, 1994



This tasty recipe comes from our customer Jean Peasley. Serves 3-4.

50 g (2 oz) butter
225 g (8 oz) carrots, peeled and sliced
225 g (8 oz) courgettes, washed, trimmed and sliced
600 ml (1 pint) of chicken or vegetable stock
1 bay leaf
1 tablespoon tomato puree
1 tablespoon caster sugar
sea salt and ground black pepper

Melt the butter in a pan and add the carrots and courgettes. Cover and cook gently for 10 minutes until softened. Add the stock, bay leaf, tomato puree and caster sugar. Bring the pan to the boil and then cover and simmer for 30 minutes. Remove the bay leaf and leave the soup to cool slightly. Puree the soup until smooth with a hand blender or in a food processor and season to taste. Reheat gently with out boiling. This soup freezes well.

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