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Carrot soup and Welsh rarebit with mustard and leeks

Carrot soup and Welsh rarebit with mustard and leeks

Name: Carrot soup and Welsh rarebit with mustard and leeks
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
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

Easy
March 2008

Easy
March 2008

Serves 4
Ready in 40 minutes

Perfect welsh rarebit accompanies creamy carrot soup in this comforting dish.

Nutrition: per serving

Calories: 571kcals
Fat: 31.7g fat (19.1g saturated)
Protein: 18.3g
Carbohydrates: 54.4g carbs, 18.5g sugar,
Salt: 2.2g

Nutrition: per serving

Calories: 571kcals
Fat: 31.7g fat (19.1g saturated)
Protein: 18.3g
Carbohydrates: 54.4g carbs, 18.5g sugar,
Salt: 2.2g

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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.