36 lines
1.5 KiB
Markdown
36 lines
1.5 KiB
Markdown
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# Cream of roasted swede soup
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Recipe yields 4 servings
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### Ingredients
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* 1 pieces swede, peeled and cubed
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* 3 tablespoons olive oil
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* salt
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* black pepper, freshly fround
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* 1 pieces onion, finely chopped
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* 2 pieces carrots, finely sliced
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* 2 sticks celery, finely sliced
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* 1 cloves garlic, crushed
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* 6 sprigs fresh thyme, leaves only
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* 1.25 litres vegetable stock
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* 142 milliliters single cream
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* Fresh thyme leaves
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### Directions
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1. Preheat the oven to 200C/400F/Gas 6.
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2. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.
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3. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.
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4. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
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5. Add the roasted swede to the pan and pour over the stock.
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6. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
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7. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
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8. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.
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9. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.
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### Meta
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author: Antony Worrall Thompson, "Saturday Kitchen"
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tags: Soups
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