|
25 g (1 oz) butter
350 g (13 oz) onions, peeled and finely sliced
150 g (5 oz) potato, peeled and diced
1 litre vegetable stock
175 g (6 oz) Orkney Mature Cheddar, grated
1 tsp yeast extract
100 g (4 oz) oats
50 g (2 oz) plain flour
Pinch of baking powder
Cayenne pepper
2 tbsp double cream
Chopped chives to garnish
Preheat oven to 180 C, 350 F or gas mark 4.
Melt butter in a large saucepan, add onions and cook over a moderate heat, stirring occasionally until golden and reduced. Stir in the potatoes and cook for 3-4 minutes before adding the stock. Bring to the boil then reduce to a simmer, cover and cook for 20 minutes until potatoes are tender. Remove from heat and blend until smooth.
Stir in 50 g (2 oz) of the Cheddar and the yeast extract.
In a food processor blend the oats, flour, baking powder and 100 g (4 oz) of the cheese until fully mixed. Add a little cold water and blend again, adding water until the mixture comes together to form a dough. Divide the dough into 12 pieces and place on a lightly greased baking tray, flattening each one as you go.
Top each oatcake with a little of the remaining cheese and a tiny pinch of cayenne pepper. Bake in the preheated oven for 15 minutes, then cool on a wire rack.
Gently reheat the soup, but do not boil. Pour into bowls and top with a little double cream and a sprinkling of chives. Serve with the cheesy oatcakes.
Back to Recipes archive
|