|Serves: 4 || Recipe course: Starter ||Total time (min.): 35 |
This dish is great as a quick wholesome and warming meal on a winter evening. The vegetable combinations given in this recipe are just a guide as you can substitute them with any combination you prefer.
- Onions 1
- Fennel ½ bulb
- Celery 2 sticks
- Leek 1
- Carrot 2
- Swede ½
- Potatoes 300g
- Sage 2 tbsp
- Thyme 1 tbsp
- Rosemary 1 tbsp
- Vegetable stock 750ml
- Bay leaf 2
- Cream 50ml
- Seasoning to taste
- Attach the thick slicing disc to the food processor.
- Slice the onions, fennel, celery, leek and carrot and remove from the bowl.
- Slice the potato and swede in the food processor.
- Heat the oil in the saucepan.
- Add the onion, fennel, celery, leek, carrot and seasoning tothe saucepan and cook until soft.
- Add the swede, potatoes, herbs and stock to the saucepan.
- Bring the soup to a simmer and gently cook until thevegetables have softened.
- Take the pan off the heat and allow to cool to roomtemperature.
- Remove the bay leaves.
- In stages place the soup into the liquidiser and purée.(Remember not to over fill the liquidiser).
- Reheat and serve with a swirl of double cream.
Chef’s tip: You can keep the soup for a couple of days in the fridge,to serve just reheat and serve with warm crusty bread and top with a swirlof cream and cracked black pepper.