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Pumpkin soup recipe
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IngredientsSoup au potiron Pumpkin soup to serve 6 50g of butter 675 pumpkin peel and seed cut in large pieces 150ml warm water salt and grated nutmeg 1.3 litres of milk 50g of rice
Melt the butter in a large pan add the pumpkin Stir well to coat with the butter and cook for 10 mins over a low heat. Add the warm water salt and nutmeg, cover and cook rapidly until soft. Place in a blender and reduce to a puree add a little milk. Put back into the pan with the remaining milk and add the rice. Bring up to the boil and then cook uncovered over a gentle heat for
30mins. serve with Garlic crouton, recipe
Fresh tomato soupPotage aux tomato Fresh tomato soup to serve 6 575g fresh not thickend tomato puree 1.3 litres of beef stock salt and pepper 25g of semolina
Bring the tomato puree and beef stock to boiling point and then simmer for 30mins over a low heat. Season to taste and stir well and continue simmering for 10 mins. Then scatter the semolina over the surface and stir well. Serve with Garlic crouton, recipe Holiday cottages to rent in Brittany
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Idyllic detached 16th century Breton farm cottage and pool set in an acre of south facing grounds makes the perfect spot for a relaxing family seaside holiday.Booking Info Hotel De La Vallee Dinard
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