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http://www.lifestylefood.com.au/recipes/4072/cream-roasted-swede-soup

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Cream Roasted Swede Soup

The swede's sweet flavour gets even better when it's roasted. Choose ones that are firm, solid and feel heavy for their size. For best results skin them with a knife rather than a peeler.

Ingredients

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.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Cream Roasted Swede Soup.

 
 

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