On the eve of me starting my new job at Coronation, I decided to cook up a storm. The plan was to serve a starter of Butternut Soup, a main of Spinach & Feta stuffed Chicken Breasts served with homemade pasta and dessert, a simple Strawberries & whipped cream. The only thing I did not have time for was making the pasta so I had to settle for the store-bought variety. I don't have the time this morning to do all the recipes in today's blog entry so I am going to share my butternut soup recipe with you.
Ingredients:
2x Medium Butternuts (cut into 2cm cubes)
1x Granny Smith Apple (peeled, cored & cubed)
2x Large Onions (roughly chopped)
4T Butter
4T Cake Flour
1.5t Curry Powder
1.5t Salt
3 Cups of Boiling Water
2 Cups of Milk
2x Chicken Stock
Method:1. Melt the Butter in a large pot.
2. Add the Onions and saute until translucent (5min).
3. Add Curry powder, stir in and cook for another 2 min.
4. Add the Butternut & Apple and saute for a further 8 minutes, stirring now and again.
5. Add the flour and saute for another 2-3 minutes, stirring often to avoid sticking to the bottom of the pot.
6. Dissolve the Chicken Stock into the Water and add to the soup mixture.
7. Add the Milk, bringing it up to a simmer.
8. Simmer for around 20 to 30 minutes, until the Butternut is soft.
9. Remove from heat and blitz with a Thunderstick (much less fuss than using a blender).
Serve with a swirl of cream...
Wish me luck for my first day at Coronation!
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