TO SERVE 1.
* whipped or soured cream 2.
* a little paprika or 1 tablespoon chopped fresh chives 3.
* Heat the oil and butter in a large pan, add the Onion and sauté until golden. 4.
* Add the Squash, Potato, Apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. 5.
* Add the stock, salt, bay leaf and Sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft. 6.
* Cool until lukewarm, then remove the bay leaf. 7.
* Puree the soup in a blender until absolutely smooth. 8.
* Reheat gently in a clean pan, adding just enough, ilk to give a medium-thick consistency. 9.
* Add the brandy and heat through without
| Attributes | Values |
|---|
| rdfs:label
| |
| rdfs:comment
| - TO SERVE 1.
* whipped or soured cream 2.
* a little paprika or 1 tablespoon chopped fresh chives 3.
* Heat the oil and butter in a large pan, add the Onion and sauté until golden. 4.
* Add the Squash, Potato, Apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. 5.
* Add the stock, salt, bay leaf and Sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft. 6.
* Cool until lukewarm, then remove the bay leaf. 7.
* Puree the soup in a blender until absolutely smooth. 8.
* Reheat gently in a clean pan, adding just enough, ilk to give a medium-thick consistency. 9.
* Add the brandy and heat through without
|
| sameAs
| |
| dcterms:subject
| |
| abstract
| - TO SERVE 1.
* whipped or soured cream 2.
* a little paprika or 1 tablespoon chopped fresh chives 3.
* Heat the oil and butter in a large pan, add the Onion and sauté until golden. 4.
* Add the Squash, Potato, Apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. 5.
* Add the stock, salt, bay leaf and Sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft. 6.
* Cool until lukewarm, then remove the bay leaf. 7.
* Puree the soup in a blender until absolutely smooth. 8.
* Reheat gently in a clean pan, adding just enough, ilk to give a medium-thick consistency. 9.
* Add the brandy and heat through without boiling. 10.
* Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)