… Stilton, Apple & Walnut Croutes
It’s dark and cold and rainy. When it’s dark and cold and rainy, soup is always good. When it’s dark and cold and rainy, cheese on toast is always good. How about both?
I am sill in Bath. It’s been a nice day of church, and then out for some Chinese food, a nap and then this.
More mushrooms from the shopping trip yesterday were used today. There is quite a bit to do tonight. It feels a bit of a slow start, with onions to chop, mushrooms to tear up and the tiny little leaves from the thyme stalks to strip off. Only two pans on the hob tonight.
You get the soup on first. This is the second soup from this book where a small amount of basmati rice is used. This has been a revelation to me. Weirdly, it makes the soup a bit meaty. As you’re making the soup, the stalks from the chestnut mushrooms are pulled out and put in the soup pan. The tops are put in the griddle pan. Once the soup is bubbling away the ciabatta is added to the griddle pan.
After the ciabatta is toasted on both sides, the chestnut mushrooms are added and some stilton and the walnuts and then they are put under the grill.
The soup is whizzed up and seasoned. You add cream and truffle oil to the soup. The photo in the book has a heart shaped drizzle of cream. I attempt this too. It works out better than I thought it would. Just a note if you try this, the cream will sink into the soup, but don’t worry it does rise again.
This meal was really lovely. It was a perfect supper for a cold drizzly evening.
I have had a great weekend in Bath. A weekend spent in one of my most favourite places in the world, with some of my most favourite people in the world.
Who with: Pieter and Erin
How long: Sixteen minutes and sixteen seconds
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