Home Made Soup Recipe
choose between Celeriac & Shropshire blue cheese soup OR Butternut squash & parmesan soup topped with toasted pumpkin seeds & wild mushrooms
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Ingredients
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Celeriac & Shropshire Blue Cheese Soup
Butternut Squash & Parmesan Soup with Toasted Pumpkin Seeds & Wild Mushrooms
Method
Celeriac & Shropshire Blue Cheese Soup
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Simmer with stock
Pour in the stock so it just covers the vegetables (about 1 L). Add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, for 20–25 minutes or until celeriac and potato are very tender when pierced with a knife.
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Blend until smooth
Remove the bay leaf. Using an immersion blender (or in batches in a countertop blender), purée the soup until completely smooth and silky. Return to low heat.
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Finish with cream and cheese
Stir in the double cream and about 80 g of the crumbled Shropshire Blue (reserve 20 g for garnish). Heat gently—do not boil—until the cheese has melted into the soup. Taste and season with salt, freshly ground black pepper, and 1 tsp lemon juice if using, to brighten the flavours.
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Butternut Squash & Parmesan Soup with Toasted Pumpkin Seeds & Wild Mushrooms
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Prepare ingredients
Peel, seed and cube the butternut squash into 2–3 cm pieces. Peel and dice the carrot (if using). Finely chop the onion and mince the garlic. Clean and slice the wild mushrooms and set aside the garlic clove for mushrooms.
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Roast or soften squash (recommended)
For deeper flavour: toss the squash cubes with 1 tbsp olive oil, a pinch of salt and spread on a baking tray. Roast at 200°C (400°F) for 20–25 minutes until edges are caramelised. Alternatively, proceed to sweat them in the pot for 6–8 minutes until slightly golden.
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Sweat aromatics and combine
In a large saucepan, heat 1 tbsp olive oil and 20 g butter over medium heat. Add the chopped onion and a pinch of salt; cook 6–8 minutes until soft. Add the minced garlic and diced carrot (if using) and cook 2 minutes. Add the roasted or raw butternut squash to the pan and stir to combine.
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Add stock and simmer
Pour in the stock to cover the vegetables, add the thyme, bring to a boil, then reduce to a simmer and cook for 15–20 minutes until the squash is very tender.
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Blend and finish
Remove thyme stems if used. Purée the soup with an immersion blender or in batches in a blender until smooth. Return to low heat, stir in the grated Parmesan and the crème fraîche or yogurt if using. Adjust seasoning with salt, black pepper and 1 tsp lemon juice to lift the flavour. Keep warm while preparing toppings.
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Toast pumpkin seeds
In a small frying pan over medium heat, melt 10 g butter. Add the pumpkin seeds and toast, stirring often, for 3–5 minutes until they begin to pop and smell nutty. Remove from heat and transfer to a bowl to stop cooking and avoid burning. Season lightly with a pinch of salt.
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Sauté wild mushrooms
In a separate skillet, heat 1 tsp olive oil over medium-high. Add the sliced wild mushrooms in a single layer and let them brown without stirring for 2–3 minutes, then stir. Add the sliced garlic clove and sauté 1–2 minutes until mushrooms are golden and any released liquid has evaporated. Finish with the chopped parsley, salt (0.25 tsp) and pepper (0.25 tsp).
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