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F n B - Soups Up!

Show
Breakfast with Barr,
Presenter
Peter Barr
Published
Wednesday 10th June

Breakfast Uber-chef Luke Bolton has returned from assignment – he’s been on a magical mystery culinary tour and lands back on Breakfast.

After attending a Barmitzvah in Britain, he returned to prepare soup that’s neither particularly kosher of English.

Transcript

Roast vegetable soup with sour cream and coriander

2 carrots
3 potatoes
1 stick celery
½ pumpkin
Splash olive oil
1 onion
3 cups chicken or vegetable stock stock
2 tblspn sour cream
Handful chopped coriander
1 bay leaf
Salt and pepper

Method

Heat a roasting pan with olive in an oven set to 180c.
Toss chopped vegetables in hot oil and crack salt and pepper over top, roasting for 45 minutes.
Place in slow cooker with chicken stock.
Cook for eight hours.
Blitz with stick mixer and taste. Season if necessary, adding sour cream.
Serve with coriander.