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A recipe from Jo Whitburn Third
Wirruna, Boutique Accommodation & Catering
Corn & Pumpkin Soup with Shredded Fresh Basil
60g butter
1 1/2 coarsely chopped large brown onions
4 coarsely chopped bacon rashers
2 kg coarsely chopped pumpkin
3 l coarsely chopped large potatoes
2 cobs of sweetcorn
1 bunch chopped basil
2 litres chicken stock
100g cream optional
Trim the corn and blanch in boiling water.
Melt butter in large saucepan; cook onion and bacon, stirring, until onion softens. Stir in pumpkin and potato.
Stir in stock, bring to a boil; simmer, uncovered, about 20 minutes or until pumpkin is soft.
Blend or process soup, in batches, until pureed. Return to same cleaned pan; stir in basil and corn then heat gently.
Stir in 100g cream as an option.
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