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
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)
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
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
