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Swede (also known as Rutabaga) makes a somewhat unusual soup, but one that is still very satisfying none the less. I
prefer this soup reheated the second day after all the flavours have had the time to mingle and meld together
overnight. I also think the saltiness of a little bacon pairs perfectly with the bitter-sweet tang of the swede. I know
I'm not the only one who believes that everything tastes better with a rasher or two of free range
bacon.
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- Swede and Apple Soup with Ginger
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- 1 onion, finely chopped
- 1 small leek, the white part, finely sliced
- 500 to 600 grams of swede, peeled and diced
- 40 grams of butter
- 2 Granny Smith or similar tart green cooking apples, peeled and diced
- 1 yellow starchy potato, peeled and diced
- 1 inch cube of fresh ginger, finely grated
- vegetable stock or water to cover
- freshly grated nutmeg
- sea salt and freshly ground black pepper
- 4 rashers of streaky dry cured free range bacon
- Peel and finely chop the onion, leek and swede.
- In a large saucepan melt the butter and sweat the onion, leek and swede until soft and the onions are translucent.
- Add enough stock or water to cover the vegetables.
- Peel and roughly dice the apple and potato and add to the soup along with the grated ginger.
- Cover and simmer for 30 minutes until all the vegetables are tender.
- Add the nutmeg and seasoning and blend until smooth.
- Fry a few rashers of gorgeous dry cured bacon to serve along side.
- Serves 4
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