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Swede & Cardamom Soup

By Oakden Admin on February 13, 2012

Sticky caramelised onions and swede are the basis for this velvety soup which is garnished with a little nutmeg before serving.

Caramelised Swede & Cardamom Soup Recipe

Serves 6

Recipe Ingredients:

  • 3 tbsp olive oil, plus extra to drizzle
  • 1 large onion (finely chopped)
  • 2 celery sticks (finely chopped)
  • Few sprigs of thyme
  • 30g unsalted butter (diced)
  • sea-salt and freshly ground black pepper
  • 6 cardamom pods
  • 2 swedes (peeled and chopped into small pieces)
  • 2 tbsp honey
  • 2 Litres hot chicken stock
  • 150ml double (thick) cream
  • Grating of nutmeg

Recipe Method:

Heat a large saucepan with the olive oil, stir in the chopped onion and celery and cook for a couple of minutes, but without browning. Add the thyme and a few knobs of butter and seasoning of sea-salt and freshly ground black pepper.

Gently crush the cardamom pods with the back of a knife, and add to the onions and celery. ‘Sweat’ the onions for 5 more minutes (on a gentle heat) until they are soft and translucent, but not browned.

Stir in the chopped swede pieces and drizzle over the honey. Cover the pan with a lid to prevent the onions from burning and drying out. Cook over medium heat for 25 minutes, stirring occasionally. It is done when the swedes have softened and caramelised, add a little water if necessary.

Once at this stage pour in enough hot chicken stock to cover the vegetables and let this gently simmer for a few more minutes. Stir in the cream and adjust the seasoning to taste.

Either use a stick blender in the pan or in batches, liquidise the soup in a blender until really smooth, adding a few knobs of butter for a velvety finish. Finally pass all the soup through a fine sieve, pushing down with the back of a ladle, and discard the solids.

Reheat the soup – adding more cream to thicken or more hot stock to thin it down. Season again to taste and serve in warm bowls with a drizzle of olive oil and a grating of nutmeg.

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