Baby
marrow soup
500 g baby
marrows, roughly chopped
750 ml (3 c)
chicken stock
1 tub (250
g) cream cheese
salt and
pepper
1 Simmer the baby marrows in the stock
for 10 to 15 minutes until soft.
2 Using a stick blender, purée the soup.
3 Add the cream cheese and season with
salt and pepper. Serve hot or cold with croutons or bruschetta.
TIPS:
A simple yet delicious summer soup you can serve cold or hot. The recipe won Lita Renney of Berario, Johannesburg, the reader’s prize in our 12 December 2013 issue.
Serves 4-6
Preparation time: 5 min
Cooking time: 15 min
By leaving out the croutons and bruchetta, the recipe is Banting friendly.
Source: You magazine
Placed by: Dalene Brits
Source: You magazine
Placed by: Dalene Brits
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