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Cream of winter Swede soup with cinnamon
Serves 4
25g/1oz butter
1 onion, peeled and chopped
½ cinnamon stick
600g/1 ¼ lb Swede
4tbls single cream
salt and freshly ground black pepper
caramelised onion rings to garnish (optional)
Melt the butter in a large saucepan, put in the onion, cover and cook with the cinnamon stick for 10 minutes. Peel the swede and cut it into small dice, then add these to the pan. Stir, cover and cook gently for a further 5 minutes. Add 1.5L/2 ½ pints of water and bring to the boil. Simmer for about 20 minutes, or until the Swede is very tender. Remove the cinnamon stick, whiz the soup to a smooth puree in a food processor, then pour it through a sieve back into the saucepan. Stir in the cream and season with salt and freshly ground black pepper. Garnish with caramelised onion rings which are made by frying onion rings in a little olive oil or olive oil and butter for 10-15 minutes, until they are brown and crisp. Drain them on kitchen paper and float a few on top of each bowlful of soup.
Carrot can be used instead of Swede for a change.
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