Soup Sips

Soup sips are a great idea to serve with pre-dinner drinks. Use your favourite soup recipes or try these. Any leftover soup can be frozen for up to 3 months.

The ingredient of Soup Sips

• crusty bread to serve
• 15g butter
• 2 medium 200g carrots chopped
• 1 small 100g fennel bulb chopped
• 1 potato peeled chopped
• 500ml 2 cups chicken stock
• 100ml cream
• 50ml pernod optional
• 25g butter
• 1 onion chopped
• 1 garlic crushed
• 2 large potatoes peeled chopped
• 1l 4 cups chicken stock
• 300ml cream
• 300g english spinach washed chopped
• 400ml chicken stock
• 1 2 lemon juiced
• 1 4 teaspoon grated nutmeg
• 100ml cream
• 1 tablespoon sambuca optional

The Instruction of soup sips

• carrot fennel soup melt the butter in a saucepan over medium heat add the carrots fennel and potato and saute in the butter add the stock and simmer stirring for 20 minutes until the vegetables are soft blend until smooth then stir in the cream and season with salt and pepper just before serving stir in the pernod
• potato garlic soup melt the butter in a saucepan over low heat add the onion and cook for 5 6 minutes until soft add the garlic and cook for a further minute add the potatoes and stock and simmer for 20 minutes until soft set aside to cool slightly then blend until smooth stir in the cream the return to the pan to reheat
• spinach sambuca soup place spinach in a saucepan over medium heat add the stock lemon juice and grated nutmeg cook gently for about 3 4 minutes until the spinach has wilted blend until smooth then return to the pan stir in the cream and heat gently adding the sambuca just before serving

Nutritions of Soup Sips

fatContent: 496 403 calories
saturatedFatContent: 38 grams fat
carbohydrateContent: 24 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

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