Soups of Saragossa

 

 

 

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For those of you who have visited Saragossa Game Lodge you will know that, amongst others, the soups we serve are simply mouth-watering!  Our dishes, made from farm fresh produce grown by our agricultural staff that tends the veggie tunnels and looks after all our animals with care and dedication are something that should be appreciated, uninterrupted and with those who are dear to you.

Any ingredients fresher and tastier will be tough to find

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With winter looming we thought we might share one or two of our most popular soup recipes with you:

A firm favourite with our guests has got to be our Tomato and Purple Basil Soup, this we serve steaming hot with a small scoop of Basil ice cream (all homemade of course)

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Ingredients

2k                    Ripe, red tomatoes
2 Large            Onions, chopped finely
2 Tbsp             Olive Oil
80g                  Fresh purple Basil, Chopped roughly
1 Liter             Vegetable stock
500ml              Fresh Cream

Salt and freshly ground black pepper to taste

Method

  • Sauté onions and chopped tomatoes in olive oil until soft
  • Add the Stock and simmer until all the ingredients have combined.
  • Blend the soup until smooth.
  • Strain through a sieve. Add fresh cream & basil.
  • Season with salt and pepper to taste.
  • Serve hot

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One whiff of this savoury, aromatic soup and appetites jump to attention. The steaming, intense fragrance of earthy goodness; mushrooms, is so tempting … a true prelude to the goodness that is to come.

Saragossa’s Mushroom Cappuccino is indeed mouth-watering!

Ingredients:

2 punnets         Button mushrooms

2 Ttbs              Vegetable stock

½                     Onion, finely chopped

                        Full cream milk froth

                        Salt and freshly ground black pepper to taste

Method

  • Sauté onion and mushroom in butter
  • Add vegetable stock and simmer for flavours to develop
  • Blend to form a thick, hearty, flavourful soup
  • Pour into a warmed cappuccino cup
  • Froth milk and spoon onto mushroom soup
  • Serve with a freshly baked bread roll

 

Happy Cooking!

 

Soups of Saragossa by Anna Venter

May 2019