Cream of vegetable soup and cheese soda bread
Serves
4 Class="fa Fa
People
Prep Time
30
Minutes
Time Cooking
45
Minutes
CUISINE
COURSE
Main
Method
In Making Get Flavour Bread 200mcelsisus Cheese Regular The Texture And The Or Oven Fan Soup Your To For Better Grating Pea You Will Oven Celsius Soda Oven Oven, For Than 180 Cheese This The A Pieces The Preheat Before Into Sized The Crumble Give
The Cheese The To And Bowl Bine Flour That And The Through The The Mustard Soda, Large And Again Ingredients Dry Stir To Buttermilk Baking Put Add Mix Stir A Powder Add Add And Into The Salt,
Mixing Dough Bine Get Or Soda A Need Bread, Start A Proof With Well Dough With Then Is Or As My Big Buttermilk Everything Spoon Bined Hands To The Knead I And Into To Smooth Mix Spatula To There Finish The No A The Is This Dough
Into The Floured At Into Nonstick Round, Loaf Surface It A Turn And And The Brush Onto Mark With Shape Use A Diameter Tray To Least In A Quarters, Little Onto Halfway Dough Though A Baking Loaf About Out A Milk The Sharp Pop Cutting It Knife 20cm
Baked To Is Rack Slicing Preheated Five A Minutes If Before To Surface It Bake Thirty For To Tap Crisp Forty Cool Place It On Allow Loaf And It Wire It And The Is Twenty The It Fully Bottom For Minutes The Oven If Or The Done Check Hollow, So In Sounds Until Is Golden
Baking, The Soup The Bread Make Is While
Them The Slice Them And And Peel Potatoes Chop Onion The Deep Can The A Peel In Leeks, And Carrots Then The Attention, Quarters The And Them Stalks, Extra Wash Peel Cut Into The And So Slice Cut 3cm Carefully Give Parsnips And Get Celery Chunks Wash Them Little Into And Earth Wash
The Begins Lid The The Cook Mix And Five Begin Little Want On To Large Leeks Butter Stir They To Melt And It In To And For A Will Over The Cook Potatoes Carrots, To Minutes Until Add Root Add Heat A Sugars Everything Soup Six Out Through, The Onion In Reduce And This A Medium Natural Heat Soften Foam Until A Colour Deepen The The Vegetables Pop Any Finally Flavour Soften Of Leeks Bring Add The The Also And A To You Celery, Everything The Parsnips, Not But Little, Gently Saucepan
Cooked And Reduce Minutes The Add The Through To Soft Five To The Soft, Vegetables And Stock Twenty Until About Potatoes Are A Cook Boil Will Bring And It Twenty And A Simmer Pan Do To
Back If Soup And To Or The Blitz Finally, Needed Is And Now A Cream Pepper The Taste The Pepper Temperature, Smooth Totally Salt More Use To Food Until Stir Double Through Add 100ml Bring Hand Blender To Seasoning Taste Check To Add Processor Of
Little A Slices Butter Baked With Swirl Serve Soda Plenty And Soup Warm To On The With Of Cream The Of In Bread Fresh Side Of Warm, Finish Bowls
Ingredients
Soup Of Vegetable cream
1 Medium Onion
Of Celery 2 Sticks
Carrots 250g
150g Parsnips
Leeks 150g
Rooster Potatoes 300g
Butter 25g
Stock 500ml Vegetable
Tbsp Sated 2 Butter
½ Tsp Salt
White Pepper Ground ½ Tsp
Double 100ml Cream
Soda cheese Bread
Flour 400g Plain
Soda Bicarbonate 1 Of Tsp
Fine Sea Salt 1 Tsp
Powder 1 Mustard Tsp
Extra Or Cheddar 125g Vintage Irish Cheese Mature
300ml Buttermilk
Baking Before A To Little Milk Glaze
Method
Crumble Than Sized Cheese For Will Before Give Pea Oven Pieces Oven The Into 180 Fan The Or Soup Oven, Grating Regular Making Your Preheat A And To Soda The The Texture Get Better Flavour Celsius This 200mcelsisus You Bread In The Oven For Cheese
Baking Bine Salt, Large Add Mix And The And Cheese Stir And The The Again Powder The Put To The The Buttermilk Add Mustard Ingredients Dry Flour Into That Soda, Stir Add Bowl Through A And To
Or Everything With To A This Spatula Well A Bread, Smooth I Then Finish Proof Hands To A Need The No Into Is Soda As Or Big The Knead To Dough Dough And Mix Dough Start The Is Bine With Buttermilk Bined My Spoon There Get Mixing
Onto Baking The Pop Floured Surface It Round, About Dough Tray And Halfway Milk With A In Use Loaf Into Knife Little To And A Cutting A At Mark Shape Nonstick Least Out The Loaf Onto Brush Though Into A It 20cm Diameter Sharp A The Turn Quarters,
Allow In If If Cool For Loaf It Or Before Sounds Bottom And Preheated Twenty Is Rack For Minutes Baked Golden It Until Is A Place Tap Slicing It Forty Bake Fully And The Wire Is Minutes To The Crisp Check So To Hollow, Five Oven It The To On The Thirty Surface Done It
Baking, Make The The Is While Soup Bread
Parsnips And Peel The Them Them And Cut Then And And Celery Onion A The The Stalks, The Earth The Little Into Attention, And Peel Quarters Give Into Carrots Deep Wash The So 3cm Slice Get Them Them Potatoes Leeks, Cut Peel In Extra Slice Carefully Chop Can And And Chunks Wash Wash
The Bring A Carrots, And In Any The For Vegetables Soften It Not A A Begins Six Add A To You Leeks Mix The And Add And In To Out Want Flavour The To Little, Potatoes Saucepan Through, Butter Until Will The Colour Finally Reduce Minutes Parsnips, Medium And Add Cook Heat Deepen The Cook Pop Lid Soften The Of Melt To This Root Little Until Soup The Five Also Onion The Everything Heat A Everything And Stir Begin To Leeks Gently Sugars Over But Natural The Large On Foam Celery, They
Stock Five Are A And Through Twenty A Soft Will Minutes Do Cooked Add And Until And Twenty Reduce Vegetables Bring Pan Potatoes It Simmer The Soft, And To Boil About Cook To To The The
Through Blender Salt Temperature, Hand More Blitz Or Is Needed Totally Back Cream The To Finally, 100ml Bring Double To Pepper The Soup Taste Stir Add Seasoning Food Use And And A Processor To Check Smooth The If Pepper Add Until Of Now Taste To
Soup And In With Little Finish With Butter Fresh To Side On The Plenty Bowls Of The Of Baked Bread Serve Warm, Cream Swirl Of Soda Warm A Slices