Cream Of Roasted Swede Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | Swede, peeled and cut into | |
| cubes | ||
| 3 | T | Olive oil |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Onion, finely diced | |
| 2 | Carrots, finely sliced | |
| 2 | Sticks celery, finely sliced | |
| 1 | Clove garlic, crushed | |
| 6 | Stalks fresh thyme, leaves | |
| only | ||
| 1 1/4 | Vegetable stock, 2 pints | |
| 1 | 142 ml, 5fl oz carton | |
| single cream | ||
| Fresh thyme leaves to | ||
| garnish |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the cubes of swede in a roasting tray. Drizzle over 2 tablespoons of the olive oil and add seasoning. Roast in the preheated oven for 25-30 minutes until golden brown and tender, stirring occasionally. 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 and pour over the stock. Bring gently to the boil, cover and allow to simmer for 25-30 minutes, stirring occasionally. Puree the soup in a food processor or liquidiser until completely smooth. Rub 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 and tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Converted by MC_Buster. NOTES : A smooth textured and warming soup. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 119
Total Fat: 13.4g
Cholesterol: 73.1mg
Sodium: 184.2mg
Potassium: 464.2mg
Carbohydrates: 8.2g
Fiber: 2.3g
Sugar: 3.6g
Protein: 27.7g