Recipes - Soups

Serves 4

Witlof, Potato & Green Peppercorn Soup

INGREDIENTS:
5 cups Chicken Stock
2 pieces Witlof
2 large Potatoes

Green peppercorns to taste
Salt & pepper to taste

METHOD:
Boil potatoes in 4 cups Chicken stock, until soft. Add extra cup of stock to potatoes and mash to form a puree soup. Add finely sliced Witlof. Add green peppercorns, salt & pepper to taste. Re-boil and serve hot.

INGREDIENTS:
400g Witlof
1 onion
50g butter or margarine
salt & pepper to taste
2 chicken stock cubes

750ml water
250g tomatoes
2 egg yolks
150ml cream
100g cooked ham

METHOD:
Separetely dice the Witlof, onion and ham. In a saucepan, fry onion in butter, add Witlof and the salt and pepper. Sprinkle chicken cubes into pan. Add the water. De-skin and dice the tomatoes. Add ham and tomato to the soup. Simmer for 5 minutes. Remove from heat. Combine cream and egg yolks and slowly stir into soup.