Waterblommetjie and squash soup with garlic and parsley toast – Food & Home Magazine
Ingredients - SOUP - juice of ½ a lemon - 600g fresh waterblommetjies - 4 gem squash, halved - 125ml (½ cup) fresh cream - 125ml (½ cup) good-quality vegetable
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Ingredients
- <h3>SOUP</h3>
- juice of ½ a lemon
- 600g fresh waterblommetjies
- 4 gem squash, halved
- 125ml (½ cup) fresh cream
- 125ml (½ cup) good-quality vegetable stock, warm
- 45ml (3 tbsp) butter
- 1 garlic clove, finely chopped
- salt
- freshly ground black pepper
- <h3>TOAST</h3>
- 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) Pecorino, finely grated
- 8 slices baguette
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