Pumpkin Soup
1 large pumpkin, chopped
1 potato, diced
1 onion, chopped
250ml Chicken Stock
Butter
½ tsp oregano
200ml milk
Water
Salt and pepper
Sautee pumpkin and onion in butter. When soft, add potato, stock and oregano. Simmer till mushy, then blend.
Sweet Potato Soup
4 sweet potatoes, chopped
2 potatoes, diced
1 onion, chopped
250ml Chicken Stock
Butter
½ tsp oregano
200ml milk
Water
Salt and pepper
Sautee potatoes and onion in butter. When soft, add stock and oregano. Simmer till mushy, then blend.
Mushroom Soup
1kg mushrooms
1 onion
Butter
½ cup Chicken Stock
300ml milk
½ tsp mixed herbs
Salt and pepper
Sautee mushroom and onion in butter. Add all but the milk and simmer for about half an hour. Add milk and blend. Season.
Creamy Capsicum Sauce
2 roasted capsicums
1 onion, diced
1 clove garlic
250ml cream
1 tsp parsley
½ cup white wine
½ cup Chicken Stock
Sautee garlic and onion in butter. Pour in wine and reduce. Add all other ingredients and reduce to a sauce. Season.
Chicken Stock
2 kg chicken carcase
2 large onions, chopped
2 sticks celery, chopped
2 carrots, chopped
1 tbsp soy
3 bay leaves
5 peppercorns
3 cloves
Butter
Simmer all ingredients in butter, covered, for 15 minutes. Cover the chicken with water and continue to simmer on low for a further 2 or 3 hours.
Throughout the process a white froth will form on the top of the stock – scoop this away and discard it.
Strain and reduce the stock to a concentrate if needed.
Simple Napoli Sauce
800g tinned tomato
2 Onions, chopped
1 bunch basil
½ a carrot, diced
½ a stick of celery, diced
Butter
Water
Sautee onion in butter then add all ingredients and simmer on low heat for about 2 hours.
White Sauce
50g butter
50g plain flour
450ml milk
2 eggs, beaten
Cheese
Make a roux from the butter and flour. Heat the milk until not quite boiling, then stir in rough and cheese.
Add egg last as the mixture is cooling.
Vegetable Stock
Olive oil
2 carrots
2 celery stalks
1 onion
1 leek (white bits and some of the green)
2 cloves of garlic
Fresh parsley
2 bay leaves
salt & pepper to taste
8 cups water
Chop vegetables, coat with a little oil and roast in oven until slightly brown.
Leave garlic whole.
Add all your ingredients to a large stock pot and bring to boil, then simmer,
covered, for approximately 2 hours. Strain, then add salt and pepper to taste.
Gazpacho
Gazpacho
2 cucumbers, seeded and diced
1 bunch spring onions chopped
1 red capsicum, diced
Juice from 1 lemon
1 ltr tomato juice
2 tomatoes, seeded and diced
1 teaspoon ground cumin
Salt and pepper
Coriander for garnish
Combine all ingredients. Season with salt and pepper and refrigerate soup for 1 to 8 hours.
