Carrot and Cardamom Soup with Marmite and Cheese Whirls
- 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
- Coalbrookdale pot or a large saucepan
- Cold plain shelf
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.)