Newsletter 2nd April 2018
On the Farm
Where is that sunshine?! Lots this week please, so that we can get going with the new crops in the fields!
We are coming to the end of our homegrown swedes for this year. They are one of the under-rated vegetables, not helped by bad memories of over-boiled watery efforts often encountered during childhood! Swedes can be lovely, either munched on raw (especially early in the season (September)), lightly steamed, or baked/roasted to concentrate the flavor. Swede chips are very good Here is a recipe that we put in the newsletter a few years ago that makes good use of swedes. If you don’t have all the ingredients don’t worry – the recipe is forgiving and any selection of vegetables will taste great
Recipe: Cream of roasted swede soup
1 large swede, peeled and cut into cubes
3 tbsp. olive oil
salt and freshly ground black pepper
1 onion, finely chopped
2 carrots, finely sliced
2 stalks celery, finely sliced
1 clove garlic, crushed
6 stalks fresh thyme, leaves only
1.25 litres/2 pints vegetable stock
142ml/5fl oz carton single cream
fresh thyme leaves to garnish
Preheat the oven to 200 °C/400 °F/Gas 6. Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season. Roast in oven for 25-30 minutes until golden brown and tender, stirring occasionally.
Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
Add the roasted swede to the pan and pour over the stock. Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
Purée the soup in a food processor or liquidiser until completely smooth. Pass through a sieve for an extra fine texture if preferred.
Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary. Serve in warm bowls or a soup tureen and garnish with a swirl of cream, some fresh thyme leaves and freshly ground black pepper.
For handy reference – all the recipes in the newsletters are posted on our website!