Soups Recipes

1 rib celery, minced, 1 onion, minced, 1 stick butter, 6 tbsp flour, 1 glove garlic minced, parsley, 2 bay leavs, 1 1/2 litre liquid ( the liquid from the oysters plus milk) 2 tsp salt, 1 tsp white pepper, 2 dozen raw oysters.

Melt butter in large sacepan and saut? the celery and onions until limp. blend in the flour and simmer for 3 more min. add the garlic, parsley and bay leaves. blend in the liquid, bring to aboil and reduce to a simmer for 15 min. add salt and pepper, add oysters simmer for 5 more min.serve

Note:

1 bunch spring onions,1 large cucumber, 2 tablespoons sunflower oil, 1 tablespoon flour, 1 pint vegetable stock, salt & pepper, 1 tablespoon pernod 1/4pint plain yoghurt, cucumber slices to garnish.

Trim and filnely chop the onions. Peel and chop the cucumber, Heat the oil in a frying pan, add the onions and cucumbers and cook until tender ( 5 min. ) Stir in flour cook for 1 min. Add the stock and bring to a boil. stirring well until sauce thickens. Add salt, pepper & pernod, cover and let simmer for 5 min.stirring occasionally. Remove from the heat and allow to cool. Pur?e mixture in blender. Stir in the yoghurt and chill until serving.

Note: Decorate chilled soupbowl with thin cucumberslices

4 Small onions, 0.50gram Butter, 1 cup beef broth,2 cups water, 0.50c Dry white wine, Salt & Cayenne pepper, Slice of French bread, Swisscheese, 2 soup spoons flour.

Cut onions in 1/2 rings, roast onions in butter, ad flour until slightly roasted, add all liquids, salt & pepper and let simmer for 10 min. pour in soup bowl, top with tosted bread and cheese and bake until cheese is melted.

Note: Serve imediatley