Description
This week, there are four hearty, warming soups for you to choose from.
Roast tomato, red pepper and smoked paprika soup:
Made from a glut of delicious tomatoes from the Glen Dye vegetable garden, this richly satisfying soup marries classic flavours. What sets it apart is the smokiness and warmth from the paprika in combination with the smoky flavours of the fire-roasted tomatoes and red peppers.
Finish it with a swirl of olive oil and serve with some of our sourdough bread.
Ingredients: tomato, red pepper, onion, garlic, smoked paprika, stock (yeast), seasoning
Spinach, pea and mint soup:
Not much can beat this classic combination of light, refreshing, green goodness. The secret ingredient is the lemon juice, which not only helps keep the green green, but also adds a zesty tanginess.
Crumble some feta over it, or grate in some parmesan, or even make some garlic croutons from our sourdough bread. Or just enjoy it simply for what it is.
Ingredients: spinach, peas, mint, lemon juice, stock (yeast), seasoning
Cavolo nero and Hebridean Blue soup:
Made from organic locally grown cavolo nero and incredible Hebridean Blue from the isle of Mull, this rich and creamy soup with deeply satisfying flavours is just the thing as the weather turns colder. Perfect with some of our sourdough bread.
Ingredients: cavolo nero, potatoes, Hebridean Blue cheese (dairy), stock (yeast), seasoning
Spiced squash and cauliflower soup:
Garam masala and ancho chillies add a little gentle heat to this unusual combination of fire roasted winter vegetables. Try it, you will love it!
Ingredients: squash, cauliflower, potatoes, thyme, mixed herbs, garam masala, dried chillies, stock (yeast), seasoning
Serves 2 (500ml)
CAROLINE GLADSTONE’S WILD GLEN DYE VENISON SUPPERS AND MORE.
Deer roam freely in the hills overlooked by the granite tor of Clachnaben, feeding on heather, wild plants and grass making venison both delicious and healthy. It’s naturally low in fat and high in iron. And, of course, it’s completely organic.
Caroline Gladstone, owner and 30 year resident at Glen Dye, can really cook.
She has been tweaking her venison recipes to perfect the flavour balance and you can buy these from the shop. If you can’t choose between the wild venison ragù, delicately flavoured with fennel, star anise and all spice, and perfect with pasta or a hearty baked potato, or the wild venison casserole, a hearty , chunky stew flavoured with red wine, classic juniper and homemade rowanberry jelly, then why not try both!
Caroline is also passionate about reducing food waste. Any glut of vegetables from the vegetable garden, or left over from any events are turned into delicious soup for you to enjoy. Keep an eye out for the changing flavours.
These are all available from the freezer in the shop, or you can order here and we can defrost these for you ahead of your stay. Just let us know.
Should anything display as sold out, we’ll have more on the way very soon!
