Botterskorsie sop: (opsie een)

Bestandele:

700 g botterskorsie

1 ui, gekap

3 aartappels, in blokkies

1,25 liter hoenderaftreksel

sout en peper na smaak

125 ml room of melk

Metode:

Braai die ui en voeg die aartappel, butternut en tarragon by. Braai vir ‘n klein rukkie. Voeg dan die hoenderaftreksel by en kook tot die groente sag is. Versap in voedsel verwerker en geur na smaak. Voeg die room of melk by net voor opdiening.

 

Butternut soup: (opsie twee)

Maureen Adendorff Van Os

Ingredients:

800 g butternut, diced (1 medium butternut)

1 clove garlic, thinly sliced

5 ml mild curry powder

1 cube chicken stock cube, crumbled

250 ml buttermilk

Method:

Place the butternut, garlic, curry powder, stock and 400ml water in a large saucepan. Cover with a lid and bring to theboil. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, until the butternut is tender. Let the soup cool slightly, then purée in a food processor until smooth.. Stir in the buttermilk and heat slowly, until just hot.

Serve with whole-wheat bread, butter and cheese.

Hint: The buttermilk can be replaced by cream. Pumkin can also be used instead of butternut

Butternut Soup: (Opsie Drie)

Ingredients

750g butternut, diced

750g sweet potato, whole

Stock, if desired

2 t olive oil

Bulgarian yoghurt, milk, or water, for diluting, if desired

Method:

Put the sweet potato in foil into the oven at 200C for about an hour. It needs to be soft. Usually the caramel scent wafting in the kitchen is the signal that it’s ready.Boil the diced butternut in 1 cup water. Should you wish to make it meatier or veggie you can add stock in with the water. Once the butternut and sweet potatoes are cooked through you can add them together in a blender to make them smooth. Add water and olive oil to get to desired consistency.Once pureed put it back on the stove on a low heat and add salt. You can add your bulgarian yoghurt, milk or other liquids now, should you wish to dilute it even more.

 

Botterskorsie Sop: (opsie vier)

Bestandele:

3 – 4 russiese worsies (russians) in ringe gesny

olie

1 pakkie Pick en Pay Butternut sop mengsel (by vars groente)

15 ml fyn knoffel

750 ml hoender aftreksel

Metode:

Braai die worsies in `n bietjie olie tot gaar en bruin. Skep die ui uit en hou eenkant. Voeg die sopmengsel en knoffel in dieselfde pot en roerbraai `n rukkie. Voeg die aftrreksel by en prut totdat die groente sag is. Geur na smaak met sout en peper. Verpulp die sop en bedien warm met die wors skyfies.