Over the weekend, I pledged to try a new vegetable that I don't often use, and my husband chose Swede. So, we had some Swede chips to accompany a meal over the weekend - which were delicious - will definitely do those again, and here is a soup that I made, and had for lunch today, and I've frozen the remaining batches of soup for another time.
Creamy Swede Soup
(with some Sweet potato added)
N.B. I've adapted the recipe in places, and my adaptations are in bold print
Prep: 10 mins
Cook: 40 – 50 mins
Freeze: Up to 3 months (before cream is added).
(I used 2 tablespoons of olive oil)
2 medium onions, chopped
750g swede (trimmed weight), cut into cubes
(I used half a medium sized swede and a large sweet potato)
sea salt and freshly ground black pepper
1 litre hot vegetable stock (I used approx 1.5 litres of stock)
1 tbsp honey (I didn't add this)
Half nutmeg (I didn't add this)
150ml single cream, plus extra to garnish (I used 2 tablespoons of single cream)
1. Melt the butter in a large pan over a medium heat. Add the onions, and fry for 6-8 mins or until lightly golden. Stir in the swede and a pinch of salt, cover with a lid, and cook for 10 minutes, stirring frequently. Pour in the stock, add the honey, and bring to the boil, grating in the nutmeg as you do so. Simmer for 20 – 30 mins or until the swede is completely soft.
2. Cool briefly, then whiz in a blender until smooth and velvety. You may need to do this in batches (although I didn't need to, as it whizzed up fine in a large pan). Season with salt and freshly ground black pepper, then stir in the cream. Serve each bowlful with a swirl of cream (I didn't bother with the extra swirl of cream) and a good grinding of black pepper (I forgot to add the black pepper).
From “The Soup Book” by Sophie Grigson.
I had my bowl of soup with some wholemeal bread with peanut butter on it, and it was really tasty.
Hope everyone is having a great week.
I'll definitely be having Swede again - it's a versatile vegetable and delicious.