Jordan Photography

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Wednesday, September 16, 2009

Recipe: Roasted pumpkin, carrot & anchovy soup

  • Roast the pumpkin & carrot until they have caramelised slightly.
  • put the above into a saucepan & add milk (or cream), anchovies, garlic, lemon pepper, rosemary, salt (if you think you need more, but the anchovies are salty already) & simmer until anchovies have dissolved.
  • use a 'hand wiz' / 'barmix' until smooth.
Very easy to make.

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