Wednesday, October 21, 2009

Dan's October Soup

  • 1 butternut squash
  • 1 rutabaga
  • 1 potato
  • 2 carrots
  • 2 celery stalks (cut in half)
  • 2 cups vegetable stock
  • water
  • 2 tsp ground ginger
  • 1 tbsp garam masala
  • 2 bay leaves
  1. Peel and cube the squash, rutabaga, potato and carrots.
  2. Put all of the vegetables in a large pot and fill with stock and water until the vegetables are covered and bring to a boil. Add ginger, garam masala and bay leaves and simmer on medium for 40 minutes until soft.
  3. Discard bay leaves and celery and puree.
  4. To serve, reheat and add 1 cup of cream and enough stock or water to give the soup a good consitency.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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