Recipe OF THE WEEK; Staying in; CARROT, SPRING ONION AND POPPY SEED SOUP.
Ready in: 45-50 minutes Serves: 4-6
700g carrots, scrubbed and roughly chopped
1 tbsp vegetable oil
200g onion, roughly chopped
100g potatoes, diced
2 garlic cloves, finely chopped
1/2 tsp dried sage
1 tsp dried mixed herbs
1.2ltr vegetable stock
2 tsp caster sugar
Salt and pepper To garnish:
2 tbsp extra virgin rapeseed oil
2 spring onions, finely chopped
1 tsp poppy seeds
1 Preheat oven to 180degC/350degF/gas mark 4. Bake carrots for 30 mins.
2 Meanwhile heat oil in a saucepan, add onion, potato and garlic and fry on medium for 5 mins, stirring occasionally.
3 Mix in sage and herbs, cover and fry for 10 more mins, until potatoes soften.
4 Stir baked carrots into the pan with the onions and potato, add the stock, sugar and salt and pepper. Bring to the boil, cover and simmer for 15-20 mins.
5 For garnish, heat the oil in a pan, add the spring onions and poppy seeds, stir well then leave to cool. Cover and set aside.
6 Puree the soup in the pan with a stick blender or transfer to a liquidiser.
7 Reheat and serve. Top with garnish. | From National Trust Comfort Food, with recipes by Clive Goudercourt
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|Publication:||Sunday Mirror (London, England)|
|Date:||Apr 28, 2019|
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