750 g broccoli 3 potatoes, peeled and chopped 1 onion, chopped 1 bay leaf 1 TBS chopped fresh parsley 2 cups water 2 cups milk ¼ cup sour cream 1x440g can creamed corn 1 tsp. ground cumin
Combine broccoli, potatoes, onion, bay leaf, parsley and water in a pan. Bring to boil, simmer, covered, for about 25 minutes, or until potatoes are tender. Discard bay leaf. Blend broccoli mixture and milk until smooth. Return broccoli mixture to pan. Stir in sour cream, creamed corn and cumin. Stir over heat until hot
2 Onions (chopped)
3 chicken stock cubes
1 litre water
750gr butternut pumpkin
1 cup cream
salt & pepper to taste
Combine pumpkin, potatoes, stock cubes, water, onion, salt & pepper.
Boil for 25 minutes or until the potatoes and pumpkin are tender.
When cooked process through blender and return to pot.
Add cream and stir until well combined.
Bring soup to boil.
Serve immediately garnished with fresh parsley.
TOM YAM SOUP
500 ml Chicken stock
pinch of salt
2 stalks of lemon grass
2.5 cm piece of ginger, grated
1 red onion
2 coriander roots
350 mg white fish, like whiting or cod, gutted, scaled and sliced
6 oyster or abalone mushrooms
4 kaffir lime leaves, finely sliced and mid section removed
2 tbsp fish sauce
pinch of sugar
3-10 small fresh green chillies
3 tbsp lime or lemon juice
2 tbsp fresh coriander leaves
In a large pan combine the stock, salt and bring to the boil.
Crush the lemon grass with the back of a heavy knife and then slice thinly.
Put lemon grass, ginger, coriander roots and roughly chopped onion into food
processor and process until finely crushed.
Add to the pot and return to the boil and simmer for 5 minutes.
At this stage for a neat finish you can strain the stock mixture into another pot
and then add finely sliced fish, sliced mushrooms, kaffir leaves
Gently poach fish until cooked, this only takes a few minutes.
Slice fresh chillies with seeds and all and add to the pot with fish sauce.
Add sugar and lime juice.
Serve sprinkled with freshly chopped coriander leaves.