It’s a right terrible Tuesday, the fog took over London this morning, and my car lights were not bright enough to handle such weather. M.O.T is needed!
My work restaurant put arrest all the climate glitches for that one hour, when I was served with a bowl of warm soup. Creamed butternut soup- to be precise.
This is my favourite for sure, it is mild tasting, but with the creamy texture it oozes sweet lovingness on the tongue.
It is a true winning formula with homemade bread. Here is a recipe on how to make this bowl of magic:
2 pounds
butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish
In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.
Have a
soup-tastic Tuesday,
FOODLOVEGRUB
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