INGREDIENTS

INSTRUCTIONS

BRUSCHETTA
Heat the oil in a pan and add onions, pine kernels, garlic and
coriander and stir.
Add chopped leeks and zest of orange and stir. Next add the orange
juice and sugar and caramelise to form a sweet bitter taste. Add 2
drops of balsamic vinegar and stir.
Next add the celery and carrots and stir. Add the chicken stock and
potatoes which will thicken the soup. If you are a vegetarian you can
use a vegetable stock or water.
Add the black pepper and salt to season , bring to the boil and
simmer for 40-45 minutes.
Marmalade Bruschetta:
Cut the baguette at an angle into 2 inch slices. Chop the coriander
and garlic. Segment the orange making sure there is no pith left on
the orange. Roughly chop and mix with the zest.
Place the olive oil and garlic into a pan with a pinch of coriander.
Add the bread and cook for 2 minutes on each side. The bread will
soak up the oil and become crisp.
Take the bread out and place in the pine nuts, orange juice, zest and
segments, coriander and sugar. Cook for a couple of minutes. Then at
the end add a little more fresh coriander and a few pine nuts. Cook
until the mixture is like a thick marmalade.
Remove the soup from the heat and blend with a blender or in a food
processor until you have a smooth soup. If it is too thick, add a
little more stock or water.
Place the soup in a bowl. Put a little of the marmalade on the garlic
bread and serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: He’s holding your atoms together”