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
- 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
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.