Pump­kin, car­rot, sweet potato, leek, nut­meg

The Jewish Chronicle - - LIFE -

Serves: 6-8 Prepa­ra­tion: 10 min­utes Cook­ing: 40 min­utes

IN­GRE­DI­ENTS

2 tbsp but­ter 2 tbsp olive oil 2 sweet pota­toes, peeled and diced ½ pump­kin cleaned, peeled and diced 2 car­rots, peeled and diced 1 large onion, peeled and diced 1 leek cleaned and sliced 2 gar­lic cloves 1 sprig of thyme, leaves only 1 tbsp brown sugar ½ tbsp of ground nut­meg Salt and pep­per 300ml dou­ble cream

To serve

Chopped chives or whipped cream

METHOD

In a large pot, heat the but­ter and olive oil.

Add all of the peeled, diced veg­eta­bles and the thyme and fry for about five min­utes un­til the veg­eta­bles are golden.

Add just enough wa­ter to the veg­eta­bles to cover them and bring to a boil, cook for half an hour over medium heat un­til the veg­eta­bles soften.

When the veg­eta­bles are soft, with a blen­der stick blend the veg­eta­bles un­til the soup is the tex­ture of a smooth cream.

Add the brown sugar, ground nut­meg, salt and pep­per to taste and blend to­gether.

Stir in the dou­ble cream then bring the soup to a boil. Take it off the heat.

Serve the soup hot with a sprin­kle of chopped chives or ta­ble­spoon of whipped cream on top.

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