Home' Aurora : Aurora July 2013 Contents 17
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
BY CHEF BARTHOLOMEW CONNORS
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
We offer more than just Cosmetic Surgery
We treat :
• Red facial veins • Age spots
• Sun damage • Crows feet
• Loss of skin volume • Excessive hair
• Cosmetic injections • Laser / IPL
There has been a small uprising around the café over the last few weeks
with customers requesting (demanding) my pumpkin soup recipe. So to all
those soup addicts, here are the very simple secrets revealed. This soup is
delicious served with a dollop of sour cream or yoghurt and garnished with
chopped chives, or just 'as is' with your favourite warm bread. Store it in the
fridge for up to four days or the freezer for three months.
If you have any cooking questions, suggestions or stories please email them
to Aurora or to me at firstname.lastname@example.org We love hearing from you.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café,
843 Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday.
P 4961 0546.
1 brown onion, finely sliced
1/2 leek, finely sliced
3 cloves garlic, peeled and smashed
1 carrot, diced
1/4 Japanese pumpkin, cut into 2-inch
1 large celery stalk, diced
4 sprigs thyme
1 litre chicken stock
salt and pepper
In a large saucepan sauté onion, leek and garlic in a dash of oil and knob of butter on a
low to medium heat for 3 minutes.
Add chopped carrot, celery, pumpkin and herbs. Cook a further 5 minutes.
Add enough stock to just cover the contents in the pot. Add the cream and simmer for
When cooked, remove thyme sprigs, pour carefully into food processor,
a portion at a time, and blend until smooth. Return to saucepan and
season to taste before serving.
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