White Root Veg­etable Soup with Wal­nuts and Goat’s Cheese (v)

Dish - Everyday Dish - - Soups -

Heat the oil and but­ter in a large saucepan. Thinly slice all the veg­eta­bles and the ap­ple and add to the pan with a good pinch of salt. Cover and cook gen­tly for about 30 min­utes, stir­ring oc­ca­sion­ally and adding a splash of wa­ter if nec­es­sary. Add the stock and thyme and sim­mer with the lid slightly ajar for 20 min­utes.

Cool a lit­tle then blend un­til smooth us­ing an im­mer­sion blender or a food pro­ces­sor. Tip back into the saucepan and re­heat to serve. Stir in the cream just be­fore serv­ing.

To serve: La­dle the soup into bowls and top with the wal­nuts, goat’s cheese, a grind of black pep­per and a few thyme leaves. Serves 4–6

The veg­eta­bles need to be well cooked and melt­ingly ten­der at this stage for the soup to have a good flavour.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.