Swede and cardamom soup
Time: 30 mins
Cost per serve: $5
This recipe once belonged to Gordon Ramsay - and now I have ownership of it! Its fantastic and after a weekend at the Swede festival in Mataura, my pantry is well stocked with these healthy and nutritious winter root vegetables.
3 Tbsp olive oil
1 red onion finely chopped
2 stalks celery - finely chopped
Few sprigs of thyme
30g butter cut into small pieces
Salt and pepper to season
6 pods cardamom
1 med swede peeled and chopped into small pieces
2 Tbsp runny honey
Around 2 litres chicken stock
Grated nutmeg to garnish
Fresh crusty bread
Heat oil in a large pan. Stir in onions celery and cook several minutes before adding thyme and a few knobs of the butter along with salt and pepper.
Crush cardamom pods with the back of a knife and add to onions and celery. Sweat onions for several minutes.
Stir in the chopped swede, drizzle over honey and cover the pan with a lid.
This will encourage condensation and prevent onions from burning.
Cook over medium heat for around 45 minutes or until swedes have softened. They might need a little water.
Pour over chicken stock and simmer several more minutes.
Stir in cream and adjust seasoning.
Use the magic wand to blend until smooth adding a few knobs of butter for a velvety finish.
Serve with freshly grated nutmeg along with warm crusty bread.
(TX: 6 July 2011)