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Title : Cream Roasted Swede (Rutabaga) Soup
link : Cream Roasted Swede (Rutabaga) Soup

Cream Roasted Swede (Rutabaga) Soup

Swede ( also known as Rutabaga, Turnip, Neeps) is a great favourite in our house. Although, I have to admit that occasionally it has been known for Eddie to say "oh no not swede again" ... note to myself cook celeriac tomorrow!

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

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.

Optional !

10. Say to Eddie, isn't this tasty. I'm sure he will reply Yes!

You can see the original recipe idea here

Thank you Antony Worrall Thompson

Thanks for reading.

Stay safe and stay warm!

All the best Jan

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