Using simple fresh ingredients and pantry staples, the vegetable soup and accompanying cheese scones are brought to you by Steve and Jules Horrell of Roth Bar & Grill. We hope they bring you joy, nourishment and inspiration.
Spring Garden Vegetable Soup
Ingredients:
1 clove of garlic
1 head of celery
2 red onions
250g asparagus spears (remove woody ends and cut each spear into 3)
250g green beans
250g fresh peas
Salt and pepper
Splash of olive oil
1 ltr vegetable stock
½ bunch of basil (finely chopped)
½ bunch of mint (finely chopped)
300ml double cream
150g grated Parmesan
120ml pesto (we use our homemade wild garlic pesto)
Preparation:
Finely chop the garlic, celery, onion asparagus and beans and divide between 2 bowls
Fry off 1 bowl of vegetables until soft, adding a sprinkle of salt and pepper. Leaving the asparagus aside for later
Add the stock to the cooked vegetables and simmer for half an hour
Add remaining chopped vegetables, along with the peas and asparagus. Simmer for 5 mins, adding fresh herbs, Parmesan and double cream
Delicious served with hot cheese scones
Cheese Scones
Ingredients:
250g self-raising flour
1 tsb bicarbonate of soda
Sprinkle of sea salt
Sprinkle of mustard powder
60g salted butter, straight from the fridge
100g finely grated Westcombe cheddar
60ml Bruton Dairy whole milk
Preparation:
Set oven to temp; 220°C or Gas 7
Sift together the flour, bicarb, salt, mustard into a large bowl and mix with a wooden spoon
Cube the cold butter and rub together with your hand under you have a fine crumb
Mix in the grated cheese
Slowly add the milk and mix with a wooden spoon
Once the dough binds together, pull into a ball with your hands and place on a floured surface
Try not to knead the dough - the softer the better
Gently flatten the dough to an inch thick and cut our using a round cutter
Any leftover dough can be made into a small ball and baked with the rest – a small perk for the one baking!
Place the scones on the baking sheet, brush the top with milk and sprinkle with sea salt
Pop the tray in a pre-heated oven and bake for 12-15 minutes
Remove from the oven and eat whilst hot, spread with butter
At the heart of Hauser & Wirth Somerset is onsite restaurant Roth Bar & Grill. Combining gastronomy with contemporary art, the restaurant is a vibrant, informal and convivial eating-place serving honest, simple and seasonal food. While the restaurant and gallery remain temporarily closed, visit @rothbarandgrill on Instagram and @hauserwirthsomerset for regular updates.
