Ingredients
- 1 large butternut
- 3 large leeks
- 1 Granny Smith apple
- 1 large potato
- 200 ml cream
- 500ml chicken stock
- 500ml beef stock
- grated nutmeg
- black pepper
Method
- Peel and chop all the vegetables
- Steam vegetables until soft
- Liquidize vegetables when cool
- Add both stocks to vegetables and season
- Stir in cream and bring to boil
- To garnish pour a little bit boiling water over reserved leeks to soften before sprinkling them with a little bit of apple and parsley on top of soup
Croutons
- 60g margarine
- 4 slices of bread, cut into small cubes
- Place margarine in a shallow dish and bring to boil for 1 minute
- Stir in bread cubes and bring to boil
- Allow to stand for 5 minutes to harden
Variations:
- Add 2 cloves of garlic to margarine for garlic croutons
- Add 5ml mixed herbs to margarine
- For cheese croutons sprinkle bread with Parmesan cheese immediately after boiling, before standing time