Tuesday, 18 March 2014

Truffled carrot & pumpkin soup


1 can pumpkin puree, 1 cup pearl barley, 5 carrots, 1 tbsp truffle oil, 1/2 pint vegetable stock, 1 tsp sage.

Serves: 4 Preparation: 1 hour 30 minutes

There is very little more comforting than pumpkin soup. Whether sweet or spicy, it has such a lovely thick, creamy texture. I like to add pearl barley or beans to thick soups and I think this works So well.

1) Peel and roughly chop the carrots, then add to a roasting dish with the truffle oil. Toss to ensure the carrots are evenly coated, then roast for 45 minutes at gas mark 7.

2) Add the pearl barley to the veg stock and bring to the boil. Turn down the heat and allow to simmer for 20 minutes.

3) Puree the carrots in a food processor and add to the veg stock along with the pumpkin puree. Simmer on a low heat for a further 20 minutes and serve hot, drizzled with truffle oil.

Everything Goes With Toast   © 2008. Distributed by Blogger Templates. Template Recipes by Emporium Digital