SOUPS

1.  COLD AVOCADO-YOUGHURT SOUP

1 Large ripe avocado (diced)                      5 ml lemon juice

1ml salt                                                      15ml brown sugar

300ml drinking yoghurt                              100ml thin cream

Pepper

Place all ingredients in electric blender and blend until smooth.  Pour into a suitable container,sink the avocado pip into the mixture to save the colour and chill for at least 8 hours.

2.  BACON PEA SOUP

3 cups split peas                                       3med potatoes(grated)

2 tablespoon soya sauce                            ½ teaspoon celery salt

2 mutton shin bones                                  50grm smoked bacon

1 large onion (chopped)                             1 tablespoon worcesterhire sauce

 2 or 3 beef marrow bones                         Chopped parsley

Salt and pepper

Place 6 liters water in pressure cooker and add onion, bones,peas.soya , worcesterhire sauce, parsley,salt and pepper.  Bring to boil and steam under pressure for 10 mins.  Despressurise ± 2 hr.  Add potatoes an simmer for further ± 1 hr.  Check taste and add more salt if needed.  Simmer for further 10-15 min.  Serve with sweetpotatoes for a “boeremeal”

3.  CREAM OF CAULIFLOWER SOUP (SLOW COOKER)

1 meduim head cauliflower,cut into flowerets

1 stalk cerlery,cut into pieces

1 meduim onion chopped

1 teaspoon white pepper

1qt chiken or turkey broth

1 cup light cream

½ teaspoon worcesterhire sauce,nutmeg

Combine cauliflower,celery,onion,salt,pepper and broth in slow-cooking pot.  Cover and cook on low fot 6-8 hours.  Force mixture through sieve or puree in blender.  Return to pot.  Add cream and worcesterhire sauce.  Cook on high for 5-10 mins to heat.  Sprinkle with nutmeg.  Makes 6 servings.

4.  BEAN SOUP

Marrow bones,shin.1 beef stock cube

1 pkt dry beans

Carrots,onion (sliced)

1 tin tomato paste (115grm)

3 teaspoon sugar

Salt an pepper,celery if available

Soak beans overnight.  Steam marrow bones and shin for ± 30 mins.  Add beans,onion,carrots and beef cube to steck.  Steam for 30 mins.  Mash with an old fashioned potato masher not in a blender.  Add sugar to tomato paste and add to first mixture.  Return to heat and bring to boil.

5.  CREAM OF CARROT SOUP

57g Butter  or Stork margarine

4 Medium sized carrots sliced

1 onion (large)sliced

1.140L Chicken stock

1 teaspoon salt

½ teaspoon cayenne pepper

142ml Cream

Melt butter in saucepan,add carrots and onion and cook gently until butter is absorbed,  Add 855ml  chichen stock and bring to boil.  Reduce heat,cover and simmer for 15 mins.  Transfer to electric blender and return to saucepan and heat gently with remaining stock add cream.  Serve 4

6.  CREAM OF CAULIFLOWER SOUP

1 onion chopped

500grm cauliflower springs

1 litre chicken stock

1 bayleaf

3 medium potatoes,peeled and sliced

10 ml lemon juice

5 ml sugar

15ml milk whisked with 125 ml instant milk powder

25 ml oil or melted butter

Fry onion in oil until soft but not brown.  Add cauliflower,chicken stock,bayleaf,potatoes,lemon juice and sugar.  Cover pot and slimmer very gently until cooked.  Removed bayleaf,and blend in blender until smooth.  Return to pot and taste for seasoning.  Add whisked milk mixture and reheat gently,but do not boil.  Serve sprinkled with cheese,nutmeg or cayenne pepper.

7.  CONGRESSIONAL  BEAN SOUP  (SLOW COOKER)

500g Dried small white beans

8 cups water

1 meaty ham bone or 2 cups diced cooked ham

1 cup finely chopped celery

1 onion (finely chopped)

2 tabelespoons finely chopped parsley

1 teaspoon salt

¼ teaspoon pepper

1 bayleaf

In large pan,heat beans in water.  Boil gently for 2 mins.  Turn off heat and let stand 1 hour.  Pour into slow-cooking pot.  Add remaining ingredients.  Cover and cook on low for 12-14 hours or until beans are very soft.  Remove bayleaf and ham bone.  Cut meat .  Makes 6 – 8 servings.

8.  ORANGES AND TOMATO SOUP

1kg fresh tomatoes or 1 Large tin of tomatoes      ¼ cup cream

1 each onion,carrot                                                4 cups light stock          

1 bayleaf                                                                Strip lemon rind

2 tablespoons butter                                              6 peppercorns

Juice of 1 orange                                                    2 tabelspoons flour

Salt                                                                         Pinch sugar

Pared rind of ½  orange

Rougfhly chop tomatoes.  Slice onion and carrot and put into saucepan with tomatoes,lemon rind,bayleaf,peppercorns and stock.  (if using tinned tomatoes,use juice and make up to 4 cups with stock)  Also add salt and sugar.  Cover and simmer till tomatoes are pulpy ±30 mins.  Strain and press out juice.  Melt butter,stir in flour and blend into tomato  juice.  Bring to boil and simmer fot 2-3 mins.  Shred and blanch orange rind.  Add orange juice to soup,adjust seasoning.  Just before serving,lightly stir in the cream and sprinkle top with strips of rind.