Sunday, September 20, 2020

Pumpkin & Apple Vichyssoise

750g (1&1/2lb.) butternut pumpkin, peeled, seeded and cut into small pieces
250g. (8oz.) peeled and chopped potato
1 lge. onion
4 cups boiling water
1 Maggi chicken & garlic stock cube
2 green apples, peeled, cored and sliced
1 cup Carnation Evaporated milk
1/4 tspn. nutmeg

Method: In large saucepan combine pumpkin, potato, onion, boiling water and stock cube. Heat until boiling. Reduce heat and cover. Simmer for 15 mins. Add apples, simmer 10 mins. more. Cool slightly. Puree in blender or processor until smooth. Return to saucepan stir in Carnation milk and nutmeg. Do not boil. Serve. Garnished with a pinch of nutmeg, dob of cream and a sprinkling of chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.31.

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