Wild mushroom soup with goat's cheese croquette

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	11

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	19
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	28

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	0
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	0

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	24

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£22.81 excl VAT	19

Indulgent and flavourful, this rustic wild mushroom soup is perfectly complemented with a goat's cheese croquette topped with a smoky bacon ketchup.

Prep time 60

Cook time 30

Smoked bacon ketchup ingredients

Add a bit of oil to a frying pan on a medium heat.
Add the chopped bacon and cook until crispy, this should take about 5 minutes.
Remove the bacon, add some more oil to the pan.
Add the garlic and shallots to the pan, and cook on low heat for about 10 minutes.
When the garlic and shallots are caramelised, add the rest of the ingredients to the pan and mix together.
Turn up the heat and reduce the sauce mix by about a quarter, this should take about 5 minutes.
Add the bacon back into the pan, turn off the hob, and leave to cool.
Pour the sauce mix into a food processor with the ultratex and blitz together. Season with salt and pepper to taste.

Freshly ground black pepper
Mash the goat's cheese in a bowl using a fork. Then season liberally with black pepper. Break off small pieces of the mixture and roll each piece between your palms into a ball.
Place the egg and milk mixture and the breadcrumbs/airbag in separate bowls. Dip the goat's cheese balls into the egg and milk mixture, then into the breadcrumbs with the Sosa airbag. Optional, you could add a few thyme leaves too.
Turn in the mixture to fully coat them. Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up.
Place a frying pan on medium-high heat and add a generous glug of oil. When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes). Pop them aside to drain on kitchen paper while you fry the next batch.
Drain and serve.

Add a bit of oil to a frying pan on a medium heat.
Add the chopped bacon and cook until crispy, this should take about 5 minutes.
Remove the bacon, add some more oil to the pan.
Add the garlic and shallots to the pan, and cook on low heat for about 10 minutes.
When the garlic and shallots are caramelised, add the rest of the ingredients to the pan and mix together.
Turn up the heat and reduce the sauce mix by about a quarter, this should take about 5 minutes.
Add the bacon back into the pan, turn off the hob, and leave to cool.
Pour the sauce mix into a food processor with the ultratex and blitz together. Season with salt and pepper to taste.