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Jekk Joghgobkom 28.12.2019

BRUSSELS SPROUT AND STILTON SOUP

Serves 4

Ingredients

1 tbsp olive oil, plus extra for drizzling

2 medium onions, chopped

300g cooked Brussels sprouts

2 garlic cloves, crushed

650ml vegetable stock

4 tbsp single cream

100g Stilton cubed, plus extra to serve

 

Method

-          Heat the oil in a pan and fry the onions over a medium heat until soft 8-10 minutes; meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on the size

-          Add the garlic to the pan and stir-fry for 1 minutes, then add the chopped sprouts and stock, cover with a lid and bring to the boil; take the pan off the heat and leave to cool slightly

-          Puree the soup; stir in the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted; serve with a scattering of extra cheese

 

 

SOPPA TAL-BRUSSELS SPROUTS U GOBON STILTON

 

Ghal 4 persuni

Mgharfa zejt taz-zebbuga u ftit zejjed biex troxx

2 basliet ta’daqs medju imqattghajn

300g Brussels sprouts, imsajra

2 sinniet tewm, mghaffga
650ml stokk tal-haxix

4 mgharef krema

100g gobon Stilton, imfarrak

Ftit gobon Stilton biex isservi

 

-          Sahhan iz-zejt f’borma u aqli l-basla fuq nar medju ghal 8-10 minuti sakemm tirtab; sadanittant, qatta’nofs il-Brussels sprouts f’bicciet zghar u qatta’l-kumplament min-nofs jew f’erbgha, skont kemm ikunu kbar

-          Zid it-tewm mal-basal u aqli ghal minuta, imbaghad zid l-izghar bicciet tal-Brussels sprouts u l-istokk; ghatti l-borma u ghalli; nehhi l-borma minn fuq in-nar u halliha tiksah ftit

-          Poggi kollox fi processur tal-ikel sabiex is-soppa tigi pure; zid il-krema, il-kumplament tal-isprouts, il-gobon u l-bzar u l-melh; tektek ghal 2-3 minuti jew sakemm il-gobon idub; servi bi ftit zejt u roxx ftit aktar gobon fil-wicc

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