Swede and Carrot Soup

Preparation info
    • Difficulty


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.


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


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.