Carrot soup and Welsh rarebit with mustard and leeks
- March 2008
- 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
- 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.
To freeze: freeze at the end of step 2. Thaw, reheat thoroughly and complete the recipe.
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