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Roast Butternut Soup with Camembert

2 red peppers, halved and seeded

800g butternut, cubed

1 head of garlic

50ml (50g) butter

2 med onions, chopped

120ml dry sherry

1 litre of chicken or vegetable stock

250g streaky bacon, chopped and grilled until crisp

1 ripe camembert round, cut into wedges

 

Place the red peppers and butternut in a roasting pan.  Slice the top off the garlic to expose the flesh, then add to the pan.  Drizzle all the vegetables with olive oil and roast at 200 deg C for 20-30 mins, or until tender.  Remove from the oven and press the flesh out of the garlic skins, then discard the skins.

Sauté the chopped onions in the butter, until soft.  Add the roast veg and sherry.  Cover and simmer over a low heat for 15 mins.  Transfer to a food processor, and blend till smooth.

Return mixture to saucepan and add the stock.  Bring to the boil and then reduce the heat and simmer for 10 mins.  Season to taste.

To serve - top each serving with crisp bacon pieces and wedges of camembert.  Serve immediately.

 

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