# Cream of roasted swede soup

Recipe yields 4 servings 

### Ingredients
 * 1 pieces swede, peeled and cubed
 * 3 tablespoons olive oil
 * salt
 * black pepper, freshly fround
 * 1 pieces onion, finely chopped
 * 2 pieces carrots, finely sliced
 * 2 sticks celery, finely sliced
 * 1 cloves garlic, crushed
 * 6 sprigs fresh thyme, leaves only
 * 1.25 litres vegetable stock
 * 142 milliliters single cream
 * Fresh thyme leaves

### Directions

1. Preheat the oven to 200C/400F/Gas 6.
2. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. 
3. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.
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.
5. Add the roasted swede to the pan and pour over the stock. 
6. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
7. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
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. 
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.

### Meta
author: Antony Worrall Thompson, "Saturday Kitchen"

tags: Soups