Waterline News JULY web

WINTER SOUPS SPECIAL
Creamy carrot and coriander
soup with parmesan toast
Serves: 2
Ingredients:
1 tablespoon olive oil
1 teaspoon ground cumin
1 small onion, chopped
500g carrots, chopped
1 cup vegetable stock
1 cup milk
2 tablespoons finely chopped coriander
½ cup natural yoghurt
Parmesan toasts
2 slices sourdough bread
1 tablespoon grated parmesan cheese
1 tablespoon grated cheddar cheese
Method:
To make the soup, first heat oil in a medium
saucepan.
Add onion and cumin, sauté for five
minutes or until softened.
Add carrot and stock, cover and bring to the
boil. Simmer, uncovered, for 15 minutes, or
until carrots are tender. Remove from heat
and process with a stick blender until
smooth.
Return to heat and stir in milk and
coriander.
Reheat gently until warmed through.
Serve with a dollop of yoghurt.
For parmesan toast grill bread on one side
until golden.
Turn over top with combined cheeses and
grill until cheese is bubbly and brown.
Serve warm with soup.
Food
Cream of mushroom soup
This hearty soup is the perfect dish to
curl with in front of the heater in the
cooler months. Be sure to experiment
with different types of mushrooms!
Serves: 4
Ingredients:
2 tablespoons olive oil
40g butter, chopped
1 large leek, halved lengthways, washed,
thinly sliced
3 garlic cloves, crushed
750g flat mushrooms sliced
4 cups chicken stock
¾ cup thickened cream
Crusty bread or crackers, to serve
Method:
To begin, heat the oil and butter in a large
saucepan until foaming slightly.
After this add the leek and garlic and cook
for two minutes, stirring occasionally.
Reduce to a low heat and cook, covered, for
15 minutes or until leek is quite tender.
Increase to a high heat and add your
mushrooms.
Cook for 15 minutes, stirring consistently,
or until the mushrooms are soft.
After this add the stock, as well as to cups
of water to the saucepan.
Simmer the soup, partially covered, for
around about 20 minutes.
Remove the soup from the heat and set
aside to cool somewhat.
After this process soup in batches until wellcombined,
then return to saucepan.
Add 1/2 cup cream and stir over low heat
until warmed through.
Cauliflower and bacon soup
with gruyere toast
This cauliflower
and bacon soup
may look rather
plain, but it's
velvety in texture
and packed with
flavour. The gruyere toast is just the cherry
on top.
Serves: 6
1⁄2 cup finely diced rindless bacon
900g cauliflower florets (about 1 large
cauliflower)
100ml dry white wine
1.5 litres beef stock
For the gruyere toast
200g gruyere cheese, grated
6 diagonally sliced pieces sourdough
baguette, toasted
2 tablespoons finely chopped chives
Method:
Melt the butter in a large saucepan over
moderate heat. Add the shallots and bacon
and fry gently for 10 minutes or until the
shallots are soft.
Add the cauliflower and wine. Increase the
heat, mix well and let the wine bubble for
30 seconds.
Add the stock and 250ml water and bring to
the boil. Simmer for 30 minutes or until the
cauliflower is soft.
Meanwhile, to make the toast, divide the
cheese among the toast pieces then place
under a hot grill until melted and bubbling.
Sprinkle the toasts with chives
Puree the soup with a stick blender or in a
food processor. Taste and season with salt
and freshly ground black pepper then serve
topped with gruyere toasts.
BASSINE SPECIALTY
CHEESES
Bass River Dairies Whole Milk. 1 & 2lt.
Plus an exciting range of gourmet soft
cheeses, made on the premises.
10am - 6pm Friday - Sunday
Bass Highway, Bass
(Opposite King Road) Phone 0466 183 513
July 2016 Recipes courtesy of: http://www.oversixty.com.au/ and: http://www.stuff.co.nz/ Page 14