ID: bf424660...
A deeply flavorful roasted tomato soup, made creamy and rich, topped with a punchy sun-dried tomato pesto. It's served alongside a classic, gutsy Welsh rarebit, a sophisticated take on cheese on toast made with stout and mature cheddar.
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【Soup】Sauté sliced red onion and garlic in a roasting pan, add halved tomatoes and seasonings, then roast at 180°C for 20-25 minutes. → 【Pesto】While tomatoes roast, make a pesto by crushing sun-dried tomatoes, toasted pine nuts, and Parmesan in a pestle and mortar with olive oil. → 【Soup】Add stock and cream to the roasted tomatoes, simmer, then blend until smooth. → 【Welsh Rarebit】Make a roux with butter and flour, whisk in stout, mustard, and Worcestershire sauce, then melt in grated cheddar cheese. → 【Serving】Spread the cheese mixture on toasted bread, grill until bubbly, and serve with the soup topped with pesto.
【Soup】Sauté sliced red onion and garlic in a roasting pan, add halved tomatoes and seasonings, then roast at 180°C for 20-25 minutes. → 【Pesto】While tomatoes roast, make a pesto by crushing sun-dried tomatoes, toasted pine nuts, and Parmesan in a pestle and mortar with olive oil. → 【Soup】Add stock and cream to the roasted tomatoes, simmer, then blend until smooth. → 【Welsh Rarebit】Make a roux with butter and flour, whisk in stout, mustard, and Worcestershire sauce, then melt in grated cheddar cheese. → 【Serving】Spread the cheese mixture on toasted bread, grill until bubbly, and serve with the soup topped with pesto.
正在分析烹飪步驟...
For the best flavor, use the ripest vine tomatoes you can find.
Roasting the tomatoes instead of stewing them in a pot creates a much deeper, more intense flavor.
Using a pestle and mortar for the pesto gives you more control over the texture compared to a food processor.
The stout beer in the Welsh rarebit adds a rich, gutsy flavor that is a classic alternative to using milk.
Toast the bread for the Welsh rarebit well on both sides to ensure it stays crisp and doesn't become soggy under the topping.
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