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Soup Recipes continued
French Onion Soup
Makes 6 servings
60g butter or margarine
6 onions, peeled, sliced thinly
6 cups beef stock (fresh or made from cubes)
2 tablespoons brandy
½ teaspoon salt
½ teaspoon pepper
6 slices French bread
30g extra butter or margarine
¼ cup finely grated Gruyere or Swiss cheese
Melt butter in cooking vessel on No. 4; saute
onions until caramel-brown and tender.
Reduce heat to No. 1; add stock, brandy,
salt and pepper. Cover vessel; reduce heat
to Simmer and cook for 15 to 20 minutes.
Toast slices of bread; butter slices and top
with grated cheese. Melt the cheese under a
griller and serve with soup.
Fresh Tomato Soup
Makes 4 servings
3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
¼ cup water
2 tablespoons tomato paste
1 teaspoon sugar
1 teaspoon salt
½ teaspoon oregano
½ teaspoon mixed herbs
¼ teaspoon freshly ground black pepper
1 cup chicken stock
¾ cup cream
Add all ingredients, except stock and cream,
to cooking vessel; bring to the boil on No.
5. Cover vessel; reduce heat to Simmer and
cook for 15 to 20 minutes. Puree mixture
in Sunbeam Blender or rub mixture through
a wire sieve; return to cooking vessel. Stir
in chicken stock and half the cream; heat
on Simmer for 8 to 10 minutes. Serve hot
with remaining cream swirled in at the last
moment.
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