BBQ Pulled Pork & White Bean Soup with Spicy Welsh Rarebit
A decadent addition to turn your soup into a meal in itself. Posh cheese on toast with a chilli kick to dip, delicious!
- 110g mature cheddar, grated
- 15g salted butter
- 1tsp English mustard
- 1tbsp milk
- Paprika powder, a good pinch
- Cayenne pepper, a good pinch
- 1 egg yolk
- 1 small baguette, cut length ways
In a small saucepan melt the butter and add the milk. Add the grated cheese, paprika, cayenne and English mustard. Warm through until the cheese has melted whilst stirring continuously.
Remove from the heat and allow to cool for a minute. Mix in the egg yolk thoroughly.
Under a preheated grill, lightly toast each side of the baguette slices on an oven tray. Once toasted liberally spread the cheese mixture over each slice. Return to the grill and cook for a few minutes until the topping has turned a deep golden brown.
Warm up a pot of Watmuff & Beckett BBQ Pulled Pork Soup, divide between two bowls and serve with the spicy rarebit on the side.