Piccolina
Executive Chef
[font=Verdana, Arial, Helvetica, sans-serif]ROASTED SWEDE AND HONEY SOUP[/font]
[font=Verdana, Arial, Helvetica, sans-serif]1 swede, peeled and chopped into bite-sized pieces
2 tbsp olive oil
2 tbsp honey
1 onion, finely chopped
1 celery stalk, finely chopped
1 litre stock
4 sprigs thyme
125ml cream
Pumpkinseed or flavoured oil, to drizzle[/font]
[font=Verdana, Arial, Helvetica, sans-serif] 1. Preheat the oven to 200C/Gas 6. Place the swede on a roasting tin and drizzle over half the oil and the honey. Place in the oven and bake for 20-30 minutes. Blitz in the food processor or pass through a mouli and set to one side. [/font][font=Verdana, Arial, Helvetica, sans-serif]1 swede, peeled and chopped into bite-sized pieces
2 tbsp olive oil
2 tbsp honey
1 onion, finely chopped
1 celery stalk, finely chopped
1 litre stock
4 sprigs thyme
125ml cream
Pumpkinseed or flavoured oil, to drizzle[/font]
[font=Verdana, Arial, Helvetica, sans-serif]2. Heat the remaining oil in a medium-sized saucepan, add the onion and celery and cook for a few minutes until translucent but not coloured. Add the stock and thyme, bring to the boil, then simmer for 10 minutes. [/font]
[font=Verdana, Arial, Helvetica, sans-serif]3. Liquidise or pass through a mouli, add to the swede, then add the cream, adjust the seasoning and serve in warmed bowls with a drizzle of flavoured oil. [/font]