Recipe with: ERU Cheese Spread Chèvre
Pumpkin soup with goat’s cheese and chive oil
Create this tasty herby pumpkin soup with a fresh-sour topping of ERU Cheese Spread Chèvre and yoghurt. The home-made chive oil completes the dish. A delicious soup to serve for lunch or as a starter.
Ingredients:
- 1 large butternut squash
- 2 shallots
- 2 tablespoons oil
- 1 teaspoon curry powder
- 1 teaspoon ground cinnamon
- 1 lemon
- 1 litre vegetable stock
- 20 grams chives
- 100 ml olive oil
- 50 ml full fat yoghurt
- Salt and pepper (to taste)
- 75 grams ERU Cheese Spread Chèvre
Create this tasty herby pumpkin soup with a fresh-sour topping of ERU Cheese Spread Chèvre and yoghurt. The home-made chive oil completes the dish. A delicious soup to serve for lunch or as a starter.
Preparation
- Quarter the butternut squash, remove the seeds and peel.
- Dice the flesh into medium cubes.
- Finely slice the shallots.
Method
- Heat the oil and fry the finely chopped shallot and curry powder.
- Add the squash, ground cinnamon and the thin peel of the lemon and cook for another 10 minutes over a moderate heat.
- Add the vegetable stock and simmer for 10 minutes.
- Cook the chives for 3 minutes in boiling water, drain and rinse in cold water.
- Blend the chives and olive oil with a stick blender and season to taste with salt and pepper.
- Mix ERU Cheese Spread Chèvre with the yoghurt.
- Before serving, spoon the ERU Cheese Spread Chèvre mixture into the soup and garnish with the chive oil.
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ERU Cheese Spread Chèvre
This goat’s cheese spread has a deliciously mild flavour and creamy, soft structure. Highlight the flavour of the goat’s cheese in a delicious beetroot soup or in a panini with walnuts and honey.
