Recipe for Butternut Soup – with brandy and sour cream
2 chopped onions
600 – 800 g chopped butternut
1 stick cinnamon
1 1/2 cups chicken stock
1 1/2 cups milk
1/4 cup sour cream
In a large pot gently fry onions in butter.
Add 2-3 sprigs of thyme or 1/2 tsp dried thyme and stick of cinnamon and chicken stock.
Simmer until butternut is tender 10-15 min.
Add milk , heat again.
Remove cinnamon and thyme sprigs. Liquidise and return to the pot.
Stir in brandy (optional) and sour cream, or keep this cream to garnish.
By: Karin Ralfe