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Recipes with Buchanans Cheesemonger

Buchanans have shared one of their delicious recipes with us and we couldn't help but pass it on. Perfect for this time of year, this recipe is a must!

Cavolo nero soup with wer walnut and Ticklemore vinaigrette
Serves 2

For the soup:
200g cavolo nero, tough stems discarded and roughly chopped
1 large flourly potato, peeled and cut into about 5 pieces
1 medium shallot, roughly sliced
1 litre of vegetable stock
1 tablespoon of olive oil
50g cold butter, cubed

For the vinaigrette:
80g Ticklemore cheese, crumbled
3 tablespoons of olive oil
1 handful of wet walnuts, shelled and roughly chopped
1 lemon, zested, plus the juice of half
Black pepper

Method:
Combine all the vinaigrette ingredients and leave to one side.

In a heavy-based pan, swear te shallot in the olive oil until softened but not coloured. Add the potato, cavolo nero and stock. Simmer on a low heat until the potato is cooked, this will take about 15 minutes.

Liquidise until smooth. Add the cold butter and blend again. Finish with black pepper. Add a little salt if needed but bear in mind that the vinaigrette will add saltiness from the cheese.

Serve the soup topped with a generous helping of the vinaigrette. 

Eat and Enjoy. Visit Buchanans Cheesemonger at 5a Porchester Place.

Buchanans have shared one of their delicious recipes with us and we couldn't help but pass it on. Perfect for this time of year, this recipe is a must!

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