A hearty soup made with red onions, butternut squash, cheese and Badger Golden Glory to give it a fruity twist - a ploughman's lunch in a bowl! Serves 4
Method:
Melt the butter in a heavy based saucepan, add the onions, garlic and butternut squash and coat in the butter. Put a lid on the pan, turn the heat down and 'sweat' the vegetables for 10-15 mins. Take the lid off and turn the heat up.
Add 280ml heated beef stock and 280ml Badger Golden Glory. Bring to the boil, turn down to simmer, cover and leave for 20 mins. Turn off the heat, add most of the cheese (reserving 3-4 tsp), season and liquidise. Cover and keep warm.
Meanwhile, heat the grill, cut four slices off a French stick and heap each slice with the remaining cheese. Put under the grill until the cheese is bubbling. Ladle the soup into four bowls and top each bowl with a cheesy crouton.
Ingredients:
Large knob of butter
3 medium sized red onions, thinly sliced
Half a large butternut squash, peeled and diced
1 clove garlic, minced
280ml organic beef stock
280ml Badger Golden Glory
50g gruyere, grated
1 French stick
| Energy |
Protein |
Carbohydrate |
Fat |
Fibre |
Sodium |
| KJ |
Kcal |
g |
g |
g |
g |
g |
| 4451 |
1066 |
35 |
91 |
60 |
10 |
2.6 |
| Figures are for the total recipe / not per serving |
Recipe provided by:
Dorset Blue Soup Company
Woodbridge Farm, Stock Gaylard,
Sturminster Newton, Dorset, DT10 2BD
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