Pumpkin Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L Massel chicken style liquid stock or vegetable liquid stock
• 1/2 cup (125ml) thin cream
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METHOD

• Step 1
  Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
• • Step 2
    Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
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  https://www.taste.com.au/recipes/pumpkin-soup/e54ab2b5-7d19-4e4b-b383-781292dc4bfb 
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Chicken Mushroom Alfredo

NGREDIENTS

• 1chicken breast, skined and cut into 1/2 inch pieces
• 4 -8ounces mushrooms, sliced
• garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
• 1⁄4cup butter, more if you like
• 1cup chicken broth
• 1 1⁄2cups cream, can use light cream for lower fat
• 1tablespooncornstarch, dissolved in
• 3tablespoons water or 3 tablespoons broth
• 3⁄4cup grated parmesan cheese (more or less)
• 4 -6ounces cooked penne pasta

DIRECTIONS

1. In a non-stick pan, cook chicken until opaque, about 5 minutes.
2. Remove to bowl.
3. In same pan melt 2 tablespoons butter.
4. Saute Mushrooms over medium heat for a couple of minutes.
5. Add some of the garlic and cook until mushrooms are done.
6. Remove to same bowl as chicken.
7. Melt the rest of the Butter and add the rest of the minced garlic.
8. Cook a couple of minutes,BUT DO NOT brown garlic.
9. Add chicken broth and bring to boil, cook 3 to 4 minutes.
10. Add cream and bring to boil, simmer for 5 minutes.
11. Add corn starch mixture to thicken a bit.
12. Add Parmesan cheese.
13. Salt and pepper to taste.

http://www.geniuskitchen.com/recipe/scarface-chicken-mushroom-alfredo-51088#activity-feed

- I put 2 carton of cooking cream and 4 cloves of garlic

- This recipe is enough for 2/3 of a pack of linguine

Tomato Soup-Jamie Oliver

Ingredients

• 2 carrots
• 2 sticks of celery
• 2 medium onions
• 2 cloves of garlic
• olive oil
• 2 organic chicken or vegetable stock cubes
• 2 x 400 g tins of quality plum tomatoes
• 6 large ripe tomatoes
• ½ a bunch of fresh basil

Method

1. Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.
2. Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.
3. Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.
4. Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).
5. Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
6. Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.
7. Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

Note: I blend everything except basil leaves, just chopped them finely and sprinkle on the soup before serving. Superb!

http://www.jamieoliver.com/recipes/vegetables-recipes/tomato-soup/