Cream Roasted Swede Soup
Rich and creamy, this roasted swede soup is a comforting blend of earthy flavors and aromatic thyme. The swede is roasted to golden perfection before being simmered with a medley of vegetables to create a velvety-smooth texture. Finished with a drizzle of cream and a sprinkle of fresh thyme, this soup is a delightful treat for your taste buds.
— Constant Cookbook
Ingredients
- 1 swede
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 clove garlic
- 6 stalks fresh thyme
- 1.25 litres/2 pints vegetable stock
- 142ml/5fl oz carton single cream
- fresh thyme
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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