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