Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 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 vegan 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 This sounds great! I'm gonna try it, thanks! -cort , " heartwerk " <jo.heartwork wrote: > > Preparation time less than 30 mins > > Cooking time 30 mins to 1 hour > > Ingredients > 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 vegan 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. > Quote Link to comment Share on other sites More sharing options...
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