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Receta Cream Of Roasted Swede Soup
by Global Cookbook

Cream Of Roasted Swede Soup
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Ingredientes

  • 1 x Swede, peeled and cut into cubes
  • 3 Tbsp. Extra virgin olive oil Salt and freshly grnd black pepper
  • 1 x Onion, finely diced
  • 2 x Carrots, finely sliced
  • 2 stk celery, finely sliced
  • 1 x Clove garlic, crushed
  • 6 stalk fresh thyme, leaves only
  • 1 1/4 lt Vegetable stock, (2 pints)
  • 1 x 142 ml, (5fl ounce) carton single cream Fresh thyme leaves to garnish

Direcciones

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. Place the cubes of swede in a roasting tray. Drizzle over 2 Tbsp. of the extra virgin olive oil and add in seasoning. Roast in the preheated oven for 25-30 min till golden and tender, stirring occasionally.
  3. Heat the remaining Tbsp. of oil in a large heavy based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 min till softened but not browned.
  4. Add in the roasted swede and pour over the stock. Bring gently to the boil, cover and allow to simmer for 25-30 min, stirring occasionally.
  5. Puree the soup in a food processor or possibly liquidiser till completely smooth. Rub through a sieve for an extra fine texture if preferred.
  6. 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 hot bowls or possibly and tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly grnd black pepper.
  7. NOTES : A smooth textured and warming soup.