Butternutpumpa Soppa
Sydafrikas nationalrätt - butternutpumpa soppa. Ett mycket uppskattat recept som jag en gång fått av en vän i England.
Ingredienser
2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)
Cream + Parsley to garnish
If you want it spicy add finely chopped chili pepper at the end. I recommend Habanero chili, be careful they are very spicy.
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)
Cream + Parsley to garnish
If you want it spicy add finely chopped chili pepper at the end. I recommend Habanero chili, be careful they are very spicy.
Gör så här
Jag och en vän vann en gång en bronsmedalj på en tävling anordnad av Svenska Chilepeppar Föreningen, ursprungsreceptet som finns här innehåller dock inte chilipeppar men det fungerar mycket bra om man vill ha en spicy version.
Receptet ger ca 2 liter soppa, jag serverar den ofta som förrätt då räcker det till 8 pers.
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.
Receptet ger ca 2 liter soppa, jag serverar den ofta som förrätt då räcker det till 8 pers.
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.