I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 16 June 2016

Leek and Butternut Squash Soup with Pecan Crumbs.


Leek and Butternut Squash Soup with Pecan Crumbs.

This delicious soup is both vegetarian and vegan. The creamy, sweetness of the roasted butternut squash is a great complement to the sweet and oniony leeks. The crunch and texture is provided by the panko and pecan crumbs. 

Serves 4.

In a large oven tray, put in 
-1kg butternut squash, cut into chunks,
-3 cloves crushed garlic,
-2tbsp olive oil,
-salt and pepper.
Bake in 180c fan forced for around 35-40 minutes or until softened.
When the butternut squash chunks have cooled enough to handle, remove the skin and leave aside.

At the same time...

In a large saucepan, with a tablespoon of olive oil, fry
-500g chopped leeks,
-salt/pepper.
Cook, stirring occasionally until the leeks have softened, add
-500ml vegetable stock.
Leave on a gentle simmer and get on with the next bit.

   The pecan crumbs.
In a frying pan, with 2 tablespoon of olive oil, fry
-50g panko breadcrumbs, with
-50g chopped pecans,
-1tsp cayenne pepper (adjust according to your taste).
Cook, stirring occasionally until golden brown.
Leave aside.

When the leeks are ready, add
-butternut squash chunks.
Use a hand blender to blitz the vegetables.
Stir through 1tbsp chopped chives.

Spoon the soup into a serving bowl.
Top with the crumbs.

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