Pumpkin soup with Stilton and toasted hazelnuts
Serving size: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
Featured in:
November 2012
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
500g of pumpkin flesh
2 cloves of smoked garlic
100g butter
1 small bunch of fresh thyme
100ml vermouth
100ml dry white wine
750ml vegetable stock
Small pinch of ground clove
Small pinch of ground nutmeg
The juice of 1 lemon
Salt to taste
100g toasted and chopped hazelnuts
50g Stilton crumbled
Featured in:
November 2012
Method:
Place the butter in a deep base pan and add the thyme and chopped garlic then cook for 1 minute. Add the peeled and diced pumpkin and cook for 3-4 minutes, then wet with the vermouth and flame. Add the white wine and stock and cook for 10 minutes. Season with the spices and salt and cook for a further 10 minutes.
Discard the thyme, add the lemon juice and blend. Strain and serve with the hazelnuts and Stilton.
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