Then add the dried mushrooms and cook for a further five minutes until the mushrooms have softened and have released some flavour. Add the onion and a pinch of salt and sweat until soft. Heat a little of the oil in a large heavy-bottomed pan and melt 25g of the butter.150g Stilton or other good quality blue cheese.1 large butternut squash (you will need about 500g squash flesh), peeled, deseeded and cut into 3cm dice.
Enjoy! Butternut squash soup with blue cheese and toasted pumpkin seeds It’s an approach we follow on our pub menus, adding crunchy toppings as a nice alternative to classic croutons, and if you prefer your soup with even more texture just lightly blitz them and don’t bother passing them through a sieve.Įach soup offers the perfect combination of warmth and wholesomeness in a bowl.
In my recipes this week I’ve pepped up a smooth and silky trio with different toppings – chopped chilli, mint and capers to bring sharpness to creamy beetroot toasted seeds and tangy blue cheese as partners for sweet squash and (involving a bit more work, I admit, but seriously worth the effort), lightly fried lamb pieces to add contrast to an elegant bowlful of turnip and horseradish. And if you think soup is boring, or simply a last-resort option, allow me to change your mind. If you’ve overindulged during the past week, or you find yourself craving some comfort from the kitchen, I can think of nothing more soothing than a bowl of good soup.Īt this time of year root vegetables provide the perfect base, with their balance of earthiness and sweetness, and tempting palette of bright colours, too.
0 kommentar(er)
