Recipe for Butternut Soup – with brandy and sour cream

Ingredients
2 chopped onions
40gr butter
600 – 800 g chopped butternut
fresh/dried thyme
1 stick cinnamon
1 1/2 cups chicken stock
1 1/2 cups milk
40ml brandy
1/4 cup sour cream

How to
In a large pot gently fry onions in butter.

Add butternut.

Add 2-3 sprigs of thyme or 1/2 tsp dried thyme and stick of cinnamon and chicken stock.

Simmer until butternut is tender 10-15 min.

Add milk , heat again.

Remove cinnamon and thyme sprigs. Liquidise and return to the pot.

Stir in brandy (optional) and sour cream, or keep this cream to garnish.

Check seasoning.

Serve.

By: Karin Ralfe

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