Carrot and Cardamom Soup with Marmite and Cheese Whirls

SKU
REC00082
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Large Bake-O-Glide Cooking Liner
Large Bake-O-Glide Cooking Liner
W3516
£15.50
Cream AGA Mug
Cream AGA Mug
W2258
£12.00
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AGA Cold Plain Shelf
AGA Cold Plain Shelf
A1611
£16.00
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20cm Cast Aluminium Saucepan
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A delicious fragrant soup, that is so simple to make and does not contain many calories. Serve with these 'quick to make' whirls or fresh crusty bread.

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Description

Serves 6-8

  • 2 onions, roughly chopped
  • 1kg (2Ib 4oz) carrots, cut into chunks
  • 1 litre (1¾ pint) water or stock
  • 1 tsp salt
  • Ground black pepper
  • 9 cardamom pods, seeds removed

Marmite and cheese whirls:

  • 1 sheet of ready rolled puff pastry
  • Marmite - 55g (1-2oz)
  • 25g grated cheese
  • Sesame or poppy seeds

Garnish: Chopped parsley

Equipment:

  • Coalbrookdale pot or a large saucepan
  • Cold plain shelf
  • Bake-O-Glide™

Place the onions, carrots, water, salt and pepper into the Coalbrookdale pot or a large saucepan, cover with the lid and bring to the boil. Simmer for 5 minutes.

2, 3 and 4 oven AGA: Transfer to the simmering oven for 1 hour until the carrots are tender.

Meanwhile dry fry the cardamom seeds to develop their flavour, then grind to a powder.

Purée the soup and add the cardamom powder, adjust seasonings, reheat and serve in mugs garnished with chopped parsley.

Rayburn, AGA Total Control and conventional cooking: Cook on the hotplate or hob.

To make the whirls: Spread a sheet of ready rolled puff pastry with a little marmite, sprinkle with a grated tasty cheese. Roll up like a Swiss roll. Cut into 16 slices, place on the cold plain shelf lined with Bake-O-Glide™ and sprinkle with sesame or poppy seeds. Cook on the second runners down in the roasting oven for about 10-15 minutes. (For Rayburn and conventional cooking, cook at 220°C (420°F, fan oven 200°C, gas mark 8 for about 10-15 minutes.)

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