3 Random Tins. One Dish. Chefs Were Not Ready.

Ingredients

• 200 g Gouda Cheese (cut into small cubes)
• 150 g Golden Mushrooms (cleaned and sliced)
• 100 g Hummus (plain, store‑bought)
• 2 medium Carrots (peeled and cut into 1‑inch pieces)
• 1 large Red Onion (thinly sliced)
• 150 ml White Wine (dry, such as Sauvignon Blanc)
• 1 tbsp Granulated Sugar (for caramelising onions and aiding wine reduction)
• 100 ml Heavy Cream (room temperature)
• 1/2 medium Pear (cored and thinly sliced for garnish)
• 1 tbsp Pine Nuts (lightly toasted)
• to taste Salt
• to taste Black Pepper

Instructions

1. Roast Carrots

   Preheat the oven to 200°C. Toss the carrot pieces with a drizzle of olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 12‑15 minutes until caramelised and tender.

   Time: PT15M

   Temperature: 200°C

2. Caramelise the Onion

   Heat a skillet over medium heat, add 1 tbsp butter and the sliced red onion. Sprinkle the sugar over the onions and cook, stirring occasionally, for 8‑10 minutes until the onions are soft, glossy and lightly browned.

   Time: PT10M

3. Reduce the Wine

   Add the white wine to the skillet with the caramelised onions, increase to medium‑high heat and let it simmer, stirring, until reduced by half (about 5 minutes). This concentrates the flavor and adds a subtle acidity.

   Time: PT5M

4. Sauté Mushrooms

   In a separate skillet, melt 1 tbsp butter over medium‑high heat. Add the sliced golden mushrooms and sauté for 4‑5 minutes until they release moisture and turn golden brown.

   Time: PT5M

5. Combine Base Ingredients

   In a saucepan, combine the roasted carrots, caramelised onion‑wine mixture, sautéed mushrooms, hummus, Gouda cheese cubes, and heavy cream. Stir over medium heat until the cheese melts and the mixture is smooth, about 8‑10 minutes.

   Time: PT10M

6. Blend to Desired Texture

   Using an immersion blender, partially blend the soup directly in the pot, leaving a few bits of carrot and mushroom for texture. Blend for 2‑3 minutes until the soup is velvety but not completely uniform.

   Time: PT3M

7. Final Seasoning

   Season the soup with salt and freshly ground black pepper to taste. Keep the soup on low heat for another 2 minutes to let flavors meld.

   Time: PT2M

8. Prepare Garnish

   While the soup is resting, toast the pine nuts in a dry skillet over medium heat for 1‑2 minutes until golden and fragrant. Slice the pear thinly.

   Time: PT2M

9. Plate and Serve

   Ladle the soup into warm bowls, top each with a few pear slices and a sprinkle of toasted pine nuts. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g