Swede and Carrot Soup

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 carrots (450 g)
  • 1 large clove garlic
  • 3 pints chicken stock or stock and water (1.7 litres)
  • juice of ½ lemon
  • ½ pint single cream (275 ml)
  • salt, black pepper

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.

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