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Category: Soups and salads
Serving: 3-4
Preparation: 2:30 minutes
 

slowly blowing away fragrant swirls of steam and slurping a creamy rich soup is a food lovers dream. the best time to celebrate simple pleasures during these rainy days in UAE. A comforting soup that will satisfy your soul a subtle hint of honey roasted vegetables with roasted baby garlic and a drizzle of tarragon oil and a dust of smoked paprika... soul warming goodness...

Ingredients

butternut squash- 1kg
carrot- 1 kg
baby garlic - 2 each
tarragon 5-6 sprigs
honey- 1-2 tbsp
sea salt- to taste
cracked pepper- to taste
vegetable stock- 1200ml
cooking cream- 100ml
smoked paprika- to sprinkle
olive oil- 150ml

Method

1. Wash, peel and cut the butternut squash and carrots into chunks, place on a roasting tray drizzle honey, olive oil and season with season with sea salt and cracked pepper, pop into two whole baby garlic and 2-3 sprigs of tarragon.
2. Slow roast the vegetables in 140C oven for about 2 hours. They will caramelize and the taste will intensify.
3. In a pan heat olive oil to 70C add the tarragon and allow to infuse. Cool and pout into a bottle.
4. Place all the roasted vegetables in the pan except the roasted garlic, add stock and simmer for 10 minutes.
5. Blend to a smooth puree and bring the puree back to the pan, add cooking cream and gently boil the soup, check and add seasoning if required.
6. Finish with roasted garlic puree and a drizzle of tarragon oil and smoked paprika.

Serving Ideas

serve along with freshly baked sour dough bread.

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