Cream roasted swede soup recipe
 This creamy soup is a great way to eat swede. Serve with crusty bread for a simple and comforting supper. 1 swede, peeled and cut into cubes3 tbsp olive oilsalt and freshly ground black pepper1 onion, finely chopped2 carrots, finely sliced 2 stalks celery, finely sliced1 clove garlic, crushed6 stalks fresh thyme, leaves only1.25 litres/2 pints vegetable stock142ml/5fl oz carton single creamfresh thyme leaves to garnish 1 swede, peeled and cut into cubes 3 tbsp olive oil salt and freshly ground black pepper 1 onion, finely chopped 2 carrots, finely sliced 2 stalks celery, finely sliced 1 clove garlic, crushed 6 stalks fresh thyme, leaves only 1.25 litres/2 pints vegetable stock 142ml/5fl oz carton single cream fresh thyme leaves to garnish Method Preheat the oven to 200C/400F/Gas 6.Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned. Add the roasted swede to the pan and pour over the stock. Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.