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autumn 2010

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.

  • Swede and Apple Soup with Ginger
  • 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
  1. Peel and finely chop the onion, leek and swede.
  2. In a large saucepan melt the butter and sweat the onion, leek and swede until soft and the onions are translucent.
  3. Add enough stock or water to cover the vegetables.
  4. Peel and roughly dice the apple and potato and add to the soup along with the grated ginger.
  5. Cover and simmer for 30 minutes until all the vegetables are tender.
  6. Add the nutmeg and seasoning and blend until smooth.
  7. Fry a few rashers of gorgeous dry cured bacon to serve along side.
  8. Serves 4

Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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