I still can't believe that it is May and I'm still talking soup, but the weather in parts of the UK is still more Autumnal (some may even say Winter-like) than Spring!
So a good opportunity to share this soup recipe idea, which has a lovely selection of vegetables in it ... including swede! LOL!
Ingredients
Serves Four
1 swede, peeled and cut into cubes
3 tbsp olive oil
salt and freshly ground black pepper
1 onion, finely chopped
2 carrots, finely sliced
2 stalks celery, finely sliced
1 clove garlic, crushed
6 stalks fresh thyme, leaves only
1.25 litres/2 pints vegetable stock
142ml/5fl oz carton single cream
fresh thyme leaves to garnish
Serves Four
1 swede, peeled and cut into cubes
3 tbsp olive oil
salt and freshly ground black pepper
1 onion, finely chopped
2 carrots, finely sliced
2 stalks celery, finely sliced
1 clove garlic, crushed
6 stalks fresh thyme, leaves only
1.25 litres/2 pints vegetable stock
142ml/5fl oz carton single cream
fresh thyme leaves to garnish
Method
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.
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.
Optional !
10. Say to Eddie, isn't this tasty. I'm sure he will reply Yes!
You can see the original recipe idea here
Thanks for reading.
Stay safe and stay warm!
All the best Jan
...I thought that Rutabaga and Turnip were different.
ReplyDeleteRutabagas are sweet turnips are very bitter
DeleteSounds great, I am a great fan of turnips, parsnips and celeriac, they are all yummy! Hugs, Valerie
ReplyDeleteI love swede, it's something I couldn't stand as a child, having crushed swede almost every day with school dinners might have had something to do with that. Thankfully I discovered it again as an adult, and the family enjoy it too. I've never tried it in a soup though.
ReplyDeleteGreat.
ReplyDeleteOh this is one for me. Thanks.
ReplyDeleteTom Said
ReplyDelete"...I thought that Rutabaga and Turnip were different."
See more about 'Turnips, Swede, Rutabaga, Neeps' here
http://thelowcarbdiabetic.blogspot.co.uk/2016/05/turnips-swede-rutabaga-neeps-low-carb.html
Bei uns heißen sie "Kohlrübe "
ReplyDeleteund sie sind hervorragend geeignet für Diabetiker.
Das Rezept habe ich mir abgespeichert.
Danke dafür.
Liebe Grüße
Definitely making me hungry...thankfully it's lunchtime :)
ReplyDeleteHugs~
Jutta. K google translation:
ReplyDeleteThey are called "Kohlrübe" (Turnip)
And they are excellently suited for diabetics.
The recipe I have stored.
Thanks for that.
Best regards
I don't think I've ever had Swede soup before. It look delicious.
ReplyDeleteOh I love soup, this looks wonderful!!
ReplyDeleteSounds so yummy. I have great love of good food and I'm always on the lookout for new recipes!
ReplyDeleteLooks very good. We were just debating whether to plant rutabaga (swede) in our garden this year. Planted WAY too many last year! lol. This would have been a good way to use them up.
ReplyDeleteI also enjoy a good soup. It's one of my favourite things to cook!
ReplyDeleteMmm .. delicious!
ReplyDeleteI've never tried this soup. Not sure I've even had rutabaga. It's not popular here.
ReplyDeleteTenho a certeza de que é uma sopa muito saborosa.
ReplyDeleteUm abraço e bom fim-de-semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Swedes and Turnips may be from the same family, but they are different and shouldn't be mistaken for each other. Turnips have purple and white coloured skin, with crisp dense, white flesh, Swedes have brownish purple and yellow skin and the flesh is yellow and doesn't have the "bite" (heat) of turnip.
ReplyDeleteI'll use turnip in a vegetable soup, but swede in a casserole or to mash with potato.
River said
ReplyDelete"Swedes and Turnips may be from the same family, but they are different and shouldn't be mistaken for each other. Turnips have purple and white coloured skin, with crisp dense, white flesh, Swedes have brownish purple and yellow skin and the flesh is yellow and doesn't have the "bite" (heat) of turnip.
I'll use turnip in a vegetable soup, but swede in a casserole or to mash with potato."
There is more to read here about 'Turnips, Swede, Rutabaga, Neeps'
http://thelowcarbdiabetic.blogspot.co.uk/2016/05/turnips-swede-rutabaga-neeps-low-carb.html
Francisco google translation:
ReplyDeleteI'm sure it's a very tasty soup.
A hug and good weekend.
Well this is good for me Jan, we're heading into soup weather, although at 29C on Sunday it doesn't actually feel like it 😀
ReplyDeleteSounds so good! Thank you Jan!
ReplyDeleteThis veg is one of the least liked in our house and only ever gets used in a soup if I feel adventurous enough to make one.
ReplyDeleteAlways enjoyed when I do make the effort though.
Lisa x