Before we give way to Christmas entirely, we have still got to go through Bonfire Night. So, if you’re planning a get-together with loved ones, then this may be the recipe for cooks.
Sophie Nahmad is a chef at Gousto and has shared her delicious winter warmer recipe for baked potato soup.
Not only is it a good way to use up the ingredients but it can also liven up the bog standard jacket potatoes.
Nahmad said: “Our cheesy Marmite pinwheels with baked potato soup are comforting yet tangy, and the perfect party food to make for your guests as you gather to watch the firework display.”
This food dish will certainly bring some sparkle to your Bonfire Night celebrations.
How to make a baked potato soup with Marmite cheese pinwheels:
Ingredients:
- 40g cheddar cheese
- One toasted sesame seed sachet (5g)
- Two Maris Piper potatoes
- 5g chives
- Two Marmite pots (16g)
- One pot of sour cream (100g)
- One Knorr vegetable stock cube
- 120g traditional puff pastry
- One spring onion
- Two garlic cloves
- One brown onion
You’ll also need: butter, olive oil, pepper, salt
Method:
Firstly, preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Pierce the Maris Piper potatoes with a fork, then cook in the microwave for six to seven minutes or until slightly softened.
Transfer the potatoes to a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven and cook for 12-15 minutes or until cooked through and the skins are crispy.
Meanwhile, boil a full kettle. Peel and dice the brown onion and garlic finely. Dissolve the Knorr vegetable stock cube in 700ml of boiled water.
Next, heat a large pot with a large knob of butter over a medium heat. Once hot, add the diced onion and cook for five to six minutes until softened.
While the onion is softening, grate the cheddar cheese. Slice the spring onion finely. Unwrap the puff pastry and cut it into two squares.
Add the puff pastry squares to a tray lined with non-stick baking paper and cut a diagonal slice in each corner (don’t cut to the centre).
Spread each square with the Marmite then top with the sliced spring onion and half of the grated cheese. Fold every other corner into the centre until you have a pinwheel shape.
Top each pinwheel with the remaining cheddar cheese and the sesame seeds. Put the tray in the oven and cook for eight to 10 minutes or until puffed up and golden. These are your cheesy Marmite pinwheels.
Once the baked potatoes are cooked through and crisp, add them to the pot with the onions and break them up with a wooden spoon to mash them slightly. Add the chopped garlic and another knob of butter and cook for one to two minutes until fragrant.
Once fragrant, add the vegetable stock and blitz until smooth with a (stick) blender. Stir half the sour cream, make sure to save the rest for later, through the soup and season with a generous grind of black pepper. This is your baked potato soup.
If the soup is looking a little thick make sure to add a splash of boiled water.
Serve the baked potato soup in bowls and swirl through the remaining sour cream. Snip the chives over the soup with scissors and drizzle over a little olive oil. Serve the cheesy Marmite pinwheels to the side and enjoy.
