Waterblommetjie and squash soup with garlic and parsley toast Food & Home Soup juice of 1/2 a lemon 600g fresh waterblommetjies 4 gem squash, halved 125ml (1/2 cup) fresh cream 125ml (1/2 cup) good-quality vegetable stock, warm 45ml (3 tbsp) butter 1 garlic clove, finely chopped salt and freshly ground black pepper, to taste 1 garlic clove finely chopped 10ml (2 tsp) fresh flat-leaf parsley, finely chopped 30ml (2 tbsp) Pecorino, finely grated 8 slices baguette For the soup, bring a large pot of salted water to the boil. Add the lemon juice and gently boil the waterblommetjies until tender. This will take between 20 and 40 minutes, depending on size and toughness. In a separate pot, cook the squash in boiling water for 15 – 20 minutes. In a saucepan, gently heat the cream until hot, but not boiling. Scoop out the flesh of the squash and blend it with the cream and stock until smooth. In a pan, lightly fry the cooked waterblommetjies in the butter and garlic. Season and chop into bite-sized chunks. Combine the pureed squash and waterblommetjies in a dish and keep warm until required. Preheat the oven grill. For the toast, combine the garlic, parsley and Pecorino and spread on the bread. Grill until golden and bubbly and serve with the soup. Elmarie
Posted on: Wed, 11 Sep 2013 06:57:50 +0000
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