Food & Home Entertaining
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LET THE AROMAS<br />
OF SENSATIONAL<br />
SOUPS FILL YOUR<br />
HOME DURING<br />
THE COLDER<br />
MONTHS. TRY THESE<br />
RECIPES AND GET<br />
SOME TIPS FROM<br />
THE ‘KITCHEN<br />
SECRETS’ SERIES<br />
WITH OUR<br />
FOOD EDITOR,<br />
CLAIRE FERRANDI<br />
BOWLED<br />
over<br />
Tuscan bean soup<br />
Serves 4 EASY 40 mins<br />
30ml (2 tbsp) PnP Extra Virgin<br />
Olive Oil<br />
250g bacon, sliced into lardons<br />
1 PnP Onion, peeled and chopped<br />
5ml (1 tsp) PnP Crushed Garlic<br />
2 PnP Carrots, chopped<br />
2 PnP Celery Sticks, chopped<br />
2 x 400g tins PnP Whole<br />
Peeled Tomatoes in Tomato Juice<br />
750ml (3 cups) PnP Chicken<br />
Flavoured Stock<br />
2 x 410g tins PnP Butter<br />
Beans, drained<br />
salt and freshly ground black<br />
pepper, to taste<br />
100g PnP Baby Spinach<br />
grated Parmesan, to serve (optional)<br />
Heat the olive oil in a large, deep<br />
1 saucepan over medium heat and<br />
fry the bacon until crispy, 5 minutes.<br />
Remove from saucepan with a slotted<br />
spoon and set aside in a bowl.<br />
Add the onion and garlic to the pot<br />
2 and fry until softened, 5 minutes.<br />
Add the carrots and celery and fry<br />
for another 2 minutes. Add the whole<br />
peeled tomatoes, chicken stock and<br />
butter beans and season to taste. Bring<br />
to a boil, reduce the heat and simmer<br />
for 20 minutes.<br />
Add the baby spinach and simmer<br />
3 for another 2 minutes.<br />
Top the soup with the bacon and<br />
serve with Parmesan, if desired.<br />
4<br />
Curried pumpkin and<br />
buttermilk soup<br />
Serves 6 EASY 1 hr 15 mins<br />
1,5kg PnP Diced Pumpkin<br />
45ml (3 tbsp) PnP Extra Virgin<br />
Olive Oil<br />
salt and freshly ground black<br />
pepper, to taste<br />
1 PnP Onion, peeled and chopped<br />
5ml (1 tsp) PnP Crushed Garlic<br />
5ml (1 tsp) PnP Crushed Ginger<br />
30ml (2 tbsp) PnP Medium<br />
Curry Powder<br />
750ml (3 cups) PnP Chicken<br />
Flavoured Stock<br />
250ml (1 cup) PnP Cultured<br />
Buttermilk<br />
handful fresh PnP Coriander,<br />
to garnish<br />
1<br />
Preheat the oven to 220°C. Place<br />
500g of the pumpkin on a roasting<br />
tray, drizzle with 15ml (1 tbsp) of the<br />
olive oil and season to taste. Roast<br />
in the oven until golden brown and<br />
cooked, 30 – 40 minutes. Remove<br />
from oven and set aside.
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