Monday, 24 November 2008

Soup from a hat............

Well, not really, but you knew that! This is my recipe for Turk's Turban soup, one of the culinary treats of early winter; a lovely, rich velvety textured soup, economical and filling.

1/2 large Turk's Turban squash
1 large onion, finely diced
2 oz butter
1 1/2 pints of stock - vegetable or chicken are best

Melt the butter in a pan, and add the onion; cook over a medium ehat until soft, but not coloured. Meanwhile, peel and dice the squash, cutting into 1"dice or so - add to pan when onion is cooked. Pour over stock, place a lid on the pan and leave to simmer until the squash is soft. Remove from heat, leave to cool, then whizz in a blender, or push through a sieve or mouli. Reheat, season if required, and serve with cream and plenty of freshly ground black pepper. Serve with bread or rolls.

Optional extras - add in some garlic with the onion; fresh or dried herbs; curry powder/garam massala; use milk or yoghurt in place of the cream;top with grated cheese.

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