Swede and ba­con soup with pars­ley oil

The Daily Telegraph - Saturday - - FOOD DRINK -

I love swede, an in­ex­pen­sive, su­per­ver­sa­tile veg­etable with lots of flavour and one that’s of­ten for­got­ten.


1 tbsp sun­flower oil

150g rind­less streaky ba­con, cut into 1cm dice

110g onions, chopped

110g po­ta­toes, peeled and diced 350g swede, peeled and cut into 7mm dice

900ml home-made chicken stock Cream or creamy milk, to taste cook the ba­con over a gen­tle heat un­til crisp and golden. Re­move to a plate with a slot­ted spoon and set aside.

Toss the onions, po­ta­toes and swede in the oil. Sea­son with salt and freshly ground pep­per. Cover with a pa­per lid to keep in the steam and sweat over a gen­tle heat for about 10 min­utes un­til soft but not coloured.

Add the stock, bring to the boil and sim­mer for 10 to 15 min­utes un­til the veg are fully cooked. Liq­uidise, taste and add a lit­tle cream or creamy milk and some ex­tra sea­son­ing if nec­es­sary.

Serve with a driz­zle of pars­ley oil, a grind of black pep­per and a mix­ture of crispy ba­con and crou­tons sprin­kled on top.


For a vege­tar­ian ver­sion use veg­etable stock in­stead of chicken stock and omit the ba­con. For a ve­gan op­tion omit the cream or creamy milk as well.

Recipe from Sim­ply De­li­cious by Da­rina Allen (Kyle Books, £20)

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