Roast carrot soup, smoked cheese, rye crumble
I developed this recipe to show off some of my favorite local Baltic ingredients in a modern way. Historically, smoking was a key preservation technique of the region, hence the inclusion of the smoked cheese. (Whenever there is the possibility of adding smokiness to a dish without smoking out the kitchen, I love to do so — I like to use smoked salt in my cooking for the same reason.) I also love the sweetness that develops when carrots are roasted and it’s this, when paired with the slight sourness of the cream and the smokiness of the cheese, that helps transform what could be a rather mundane soup into something truly special. — Simon Bajada
1 tablespoon butter
1/2 tablespoon rapeseed oil
3 slices rye bread or pumpernickel, torn into pea-size pieces
For the soup:
2 pounds carrots, peeled and cut into 2-inch chunks
1 teaspoon salt
1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
1 tablespoon rapeseed oil
1 tablespoon butter or grapeseed oil
1 large onion, finely diced
1 teaspoon apple cider vinegar
4 cups vegetable stock
7 ounces smoked hard cheese (such as Gouda or cheddar), grated
Sour cream, to serve
Pumpkin shoots or other microgreens, to serve (optional)
Heat the oven to 410 degrees.
To make the rye crumble, heat the butter and oil in a frying pan over low heat, add the bread pieces and fry for 8 minutes, or until golden and crispy. Drain on paper towel and set aside.
In a large bowl, mix the carrots together with the salt, spices and oil until evenly coated. Transfer to a large roasting tin and roast for 60 minutes until golden and browning at the edges.
Meanwhile, melt the butter or oil in a large saucepan or stockpot over medium heat, add the onion and sauté for 6 minutes, until translucent and soft. Add the vinegar and stock and remove from the heat. When the carrots are ready, transfer them to the stockpot and return to the heat. Bring the soup to a simmer, reduce the heat to low and cook gently for 15 minutes until the carrots are soft when pierced with the tip of a knife, then carefully transfer to a blender or food processor, together with all but a few tablespoons of the cheese, and blend to a smooth purée-like consistency.
Ladle the soup into bowls, scatter over the rye crumble and top with sour cream, the remaining cheese and some pumpkin shoots, if desired.
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