Carrot soup and Welsh rarebit with mustard and leeks

Ingredients

50g butter
500g carrots, sliced
300g sweet potato, cut into small dice
1 onion, finely chopped
2 tbsp uncooked jasmine rice, washed
Pinch of grated or ground nutmeg
1.2 litres vegetable stock or water, hot
4 bay leaves

For the Welsh rarebit

25g butter
2 leeks, washed and finely sliced
150g mature Cheddar, Double Gloucester or Caerphilly, grated
2 tsp vegetarian Worcestershire sauce
1 egg yolk
1-2 tsp English mustard
Pinch of cayenne pepper or dash of Tabasco sauce
2 tbsp beer, plus extra if needed
4 slices square-cut wholemeal or sourdough bread, lightly toasted

Ingredients

50g butter
500g carrots, sliced
300g sweet potato, cut into small dice
1 onion, finely chopped
2 tbsp uncooked jasmine rice, washed
Pinch of grated or ground nutmeg
1.2 litres vegetable stock or water, hot
4 bay leaves

For the Welsh rarebit

25g butter
2 leeks, washed and finely sliced
150g mature Cheddar, Double Gloucester or Caerphilly, grated
2 tsp vegetarian Worcestershire sauce
1 egg yolk
1-2 tsp English mustard
Pinch of cayenne pepper or dash of Tabasco sauce
2 tbsp beer, plus extra if needed
4 slices square-cut wholemeal or sourdough bread, lightly toasted

Method

Melt the butter in a deep pan. Add the carrots, sweet potato and onion and toss in the butter until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add the rice, nutmeg and stock or water. Cover and simmer for 20 minutes.
Use a stick blender to blend the soup, or whizz in a food processor, in batches, and return to the pan.
For the Welsh rarebit, melt the butter in a non-stick frying pan, then add the leeks and cook for about
5 minutes, until soft and wilted. In a bowl, combine the cheese, Worcestershire sauce, egg yolk, mustard and cayenne, mashing well. Add the leeks and mix well. Add the beer and mix to a spreadable paste, adding a little more if it’s too thick.
Spread the cheese mixture over the toast, right to the edges. Place under the grill for 2 minutes or until hot and melted. Ladle the soup into serving bowls, top with bay leaves and serve with the Welsh rarebit.

Method

Melt the butter in a deep pan. Add the carrots, sweet potato and onion and toss in the butter until coated. Cover and cook gently for 10 minutes, adding a little water if necessary. Add the rice, nutmeg and stock or water. Cover and simmer for 20 minutes.
Use a stick blender to blend the soup, or whizz in a food processor, in batches, and return to the pan.
For the Welsh rarebit, melt the butter in a non-stick frying pan, then add the leeks and cook for about
5 minutes, until soft and wilted. In a bowl, combine the cheese, Worcestershire sauce, egg yolk, mustard and cayenne, mashing well. Add the leeks and mix well. Add the beer and mix to a spreadable paste, adding a little more if it’s too thick.
Spread the cheese mixture over the toast, right to the edges. Place under the grill for 2 minutes or until hot and melted. Ladle the soup into serving bowls, top with bay leaves and serve with the Welsh rarebit.

delicious. tips

To freeze: freeze at the end of step 2. Thaw, reheat thoroughly and complete the recipe.

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