Soup
Reindeer and root vegetable soup with smoked cheese
Winter roots simmered with seared reindeer, then turned creamy with a good handful of melted smoked cheese. Cubes of halloumi on top.
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the sliced reindeer lightly with salt and sear it in batches until browned, then lift it out. Soften the diced onion in the same pot for 5–7 minutes.
Return the reindeer to the pot with the carrots, parsnip, celeriac, leek and the stock.
Bring it to a boil, turn the heat down, cover and simmer gently for 20 minutes, until the roots are tender.
Stir in the shredded smoked cheese over low heat.
Keep stirring until it has melted completely and the soup turns creamy. Taste for salt, take it off the heat and stir the parsley through.
Ladle the hot soup into deep bowls.
Pile cubed halloumi generously on each one, and put a bowl of extra cubes on the table for dipping.
Tips
- A splash of dry white wine with the onions gives the base more depth.
- For a thicker soup, lift out a cupful of the cooked vegetables, blend them and stir them back in before the cheese goes in.
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