You’d be forgiven for thinking that this is stracciatella ice cream – I thought so myself, but in fact it’s not, would you believe it, it’s balls of goat’s cheese with olives!!! What a gorgeous and novel starter, right?
I personally don’t like eating goat’s cheese “raw” so I’m not sure I would totally enjoy this to be honest, but I do use goat’s cheese quite a bit in my cooking as it gives a really delicious, strong flavour to the food.
So here is one of my favourite tried and tested recipes with goat’s cheese and one of the most delicious soups ever – the Pumpkin soup!!!
1 finely chopped onion
3 garlic cloves
4 small pumpkins
2 chicken stock cubes
1/4 cup goat’s cheese
1/4 cup olive oil
1/4 cup brown sugar
250ml double cream
- Cut the pumpkins in half, scoop out the seeds and place them on a baking sheet. Bake in the oven for about an hour until you can pierce the skin easily with a fork.
- Scrape the flesh into a food processor and blend until smooth.
- In the meantime, heat some olive oil in a large saucepan, then gently cook the onions and garlic.
- Add the pumpkin paste to the pan, along with the stock and sugar, bring to the boil, then simmer for about 15 mins.
- Then you can either blend in small amounts of the goat’s cheese whilst cooking, or you can mix the cheese with fresh cream and thyme, and top each bowl with a dollop of the mixture at the end.
Recipe adapted from iledefrancecheese.com.
The trick is to use just a small piece of the cheese in either case, otherwise it will make the soup too salty… and if you’re feeling particularly creative, you can also serve it in a pumpkin!!!
Posted by Katie.