Swede and Carrot Soup

Name: Swede and Carrot Soup
Ingredients: 1 lb carrots (450 g); 1 small swede – about ½–¾ lb (225–350 g); 1 large clove garlic; 3 pints chicken stock or stock and water (1.7 litres); salt, black pepper; ½ pint single cream (275 ml); juice of ½ lemon

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

A nourishing and easy winter soup, but also very good cold in summer, made slightly thicker with less stock.

Ingredients

1 small swede – about ½–¾ lb (225–350 g)
1 lb

Gluten-free
Soup
Winter
Summer

Method

Peel and chop the vegetables and the garlic and cook in the stock for about half an hour until soft. Cool and then whizz in a blender or put through a Mouli. Re-heat stirring in the lemon juice and the single cream and adding the salt and black pepper. Be careful not to let it boil.