Carrot and cumin soup, with confit rabbit and walnut

Restaurant: Peartree Hotel, Church End, Purton, Wiltshire.

I’m not usually a fan of carrot soup but with one of my favourite spices, cumin, I thought I’d give this a go. I was also a bit intrigued by how the rabbit would come as part of the soup.

The soup arrived looking inviting in a lovely white bowl, the deep orange colour offset against it. The confit rabbit was a sliced ballotine, sitting plumply in the centre of the soup with the walnut. It certainly looked good and I couldn’t wait to try it.

There wasn’t, as is usually the case with carrot soup, an overwhelming taste of carrot. Instead the velvet texture had a subtle hint of cumin that went through the whole soup and balanced it nicely. The confit rabbit was very tasty, with the texture of a black pudding. It added richness to the flavour of the soup and went well with the crusty, warm brown bread served with it. Lastly the walnut added a soft crunch and balanced the whole soup out perfectly.

Very nice and would have happily eaten another bowl.

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Words and pictures: @madgie

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