[WATCH] Swede soup with coriander pesto

Swede soupwith coriander pesto

Ingredients

• 1 swede, peeled and cut into cubes
• 3 tbsp olive oil
• salt pepper
• 1 onion, finely chopped
• 2 carrots, finely sliced
• 2 stalks celery, finely sliced
• 1 clove garlic, crushed
• 6 sprigs thyme, leaves only
• 1.25 litres vegetable stock
• 142ml single cream
• fresh thyme leaves to garnish

Method

1. Preheat the oven to 200°C.
2. Place the cubes of swede in a roasting tray.
3. Drizzle over two tbsp of the olive oil and season.
4. Roast in oven for 25-30 mins until golden brown and tender, stirring occasionally.
5. Meanwhile, heat the remaining tbsp of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 mins until softened but not browned.
6. Add the roasted swede to the pan and pour over the stock.  
7. Bring gently to the boil, cover and simmer for 25-30 mins, stirring occasionally.
8. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
9. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing.
10. Gently heat through and adjust the seasoning if necessary.
11. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.

This recipe first appeared on Gourmet Today TV, aired on TVM on 6 February, 2015.