Autumn Soup & Homemade Bread

Friday, 11 October 2013

Autumn is well and truly upon us now and the nights are beginning to draw in. In my book that makes it time to get back to thick, warming soups and soft fresh bread ~ what better way to embrace the season?

Tomato & Basil Soup with Cranberry Walnut Bread

For the bread ~
(makes 1 loaf)

55g butter
200g white sugar
1 egg
6g orange zest
250g plain flour
6g salt
2g baking soda

180ml orange juice
95g cranberries (whole)
60g chopped walnuts

1. Preheat your oven to 175C. Grease a 8x4 inch loaf pan
Beat the butter and sugar in a mixer or by hand until light and fluffy. Add the egg and stir in the orange zest
Sift together the flour, salt, baking powder and baking soda. Add to the egg mixture, alternating with orange juice
Coarsely chop the cranberries
Pour the flour mixture into the bowl alternately with the orange juice, stirring until just incorporated. Fold in the chopped cranberries and walnuts, mixing just enough to evenly combine
6. Pour everything into your tin
Bake for 30 minutes or until a toothpick inserted in the centre of the loaf comes out clean. Cool on a wire rack

For the soup ~
(serves 4)

180ml cream or crème fraiche                                                    
1. Melt the butter in a large pot over medium-low heat. Cook the onion, carrots, celery and garlic until tender (about 10 minutes)
2. Stir in the chopped tomatoes, stock, basil, and oregano. Bring to the boil and simmer until the soup reduces (about 10-20 minutes)
3. Pour the soup into a blender. Add the cream or crème fraiche. Puree until smooth
4. Re-h
eat over medium-high heat until hot


Find somewhere cosy to sit ~ and enjoy!

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