Roasted tomato and thyme soup with double baked cheese and chive potatoes.
Directions for: Roasted Tomato and Thyme Soup
Ingredients
Potatoes4 baking potatoes
knob of butter
2 Tbsp creme fraiche
small bunch of chives - finely chopped
200 g soft goat cheese
1 free range egg, whisked
Soup2 kg large ripe plum tomatoes halved
1 bulb garlic cut into half
2 large red onions peeled and quartered
few springs of thyme
1 Tbsp golden caster sugar
sea salt and freshly ground pepper
extra virgin olive oil
vegetable stock (optional)
simple cream (optional)
Roasted Tomato and Thyme SoupDirections
Potatoes Soup Roasted Tomato and Thyme Soup1. Bake the potatoes for around 1 hours at 190C.
2. While the potatoes are baking put the tomatoes, garlic, red onions and thyme into a roasting tray.
3. Season with salt, pepper and sugar and drizzle generously with olive oil.
4. Place in the oven for around 45 minutes.
5. When roasted, remove from the oven, allow to cool slightly and mash the garlic and discard the skin, then blend well.
6. If necessary thin out the soup with a little good quality vegetable stock or single cream. Leave to one side until the potatoes are ready.
7. Remove from the oven, cut in half, scoop out the insides into a bowl.
8. Mix the cooked potato with the butter, crme fraiche, chives and goats cheese. Lastly mix in the egg.
9. Season with salt and pepper and put the filling back inside the potato skins, and then bake in the oven again for around 20 minutes until golden and crispy on the top.
10. When the potatoes are almost ready, reheat the soup and serve with the crispy on the outside, fluffy in the middle potato halves.
See more: Soup, Vegetarian, Potatoes, Winter, Fall, Herbs