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Roast
butternut and carrot soup, truffle oil - recipe courtesy of Grant Hawthorne, Head
Chef, The Plough Wavendon |
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The seasonal flavours of butternut are
sweetened by the roasting of the butternut and the
carrots. The soup is comforting and warm, bright and
colourful: Visually appealing yet subtle in the nuances
of autumn and the richness that the season offers.
Extremely popular with my guests over the years and a
recipe that is both simple, yet effective in its
execution and consumption.
UK Best Dishes Awards - Voted a Finalist,
Best Soup 2007. |
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Ingredients |
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4.5kg
Butternut, peeled and diced |
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250ml
Extra virgin olive oil |
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1.5kg
Carrots, peeled and sliced |
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Salt and pepper (to taste) |
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750g
Banana shallots, peeled, quartered |
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Homemade truffle oil for drizzling |
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750ml
Plum wine |
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Milk
(for frothing) |
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2L
Vegetable stock |
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Carrot
powder (for dusting) |
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1L
Double cream |
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Sprigs of chervil (for garnishing) |
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250g
Unsalted butter |
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Method |
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Place the peeled and diced
butternut squash in a deep roasting tray. Add
the carrots and drizzle with the olive oil.
Season lightly with salt and cracked white
pepper. Roast in a pre-heated oven (190c) for
approximately 50minutes, until soft and slightly
caramelised. Reserve to one side. |
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Sweat the shallots in the butter,
until lightly coloured. Add the roasted carrot
and butternut pieces. Add the plum wine and
reduce by 1/3. Add the warmed vegetable stock
and simmer for 25minutes. Add the double cream
and reduce by 1/4. Correct the seasoning. |
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Blend in a Thermomix until
smooth. Strain and reduce. Reserve to one side
and allow cooling. |
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Service |
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Heat the soup in a saucepan until
hot. Pour into a soup bowl and spoon some frothy
milk on top. Drizzle some truffle oil around the
‘heap’ of froth. Dust the cappuccino with carrot
powder and garnish with a sprig of chervil.
Serve immediately with warm, home-baked bread. |
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