Swede and bacon soup with parsley oil
I love swede, an inexpensive, superversatile vegetable with lots of flavour and one that’s often forgotten.
SERVES SIX TO EIGHT INGREDIENTS
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)