
This creamy soup is a great way to eat swede. Serve with crusty bread for a simple and comforting supper.
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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.