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Extract from Seasonal Soups • By Fraser Reid • Published by Kitchen Press

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
10 mins

Seasonal Soups
We had fun with this play on words, and the soup makes a nice starter on Burns Night. The pepper adds a touch of sweetness but is mostly there to add colour: we found out quickly that people are picky about the colour of their soups! For a milder flavour, deseed the chilli before you chop it.

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© 2019 Fraser Reid / Kitchen Press · Reproduced with permission.
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  • Step 1

    Heat a pot on a medium-low heat and add the tablespoon of oil or butter. Fry the onions, chilli and red pepper for 5–10 minutes, until everything is soft but not browned.

  • Step 2

    Stir in the swede, and then add the stock cubes dissolved in 1.2 litres of boiling water.

  • Step 3

    Bring everything to the boil and then simmer for 30 minutes until the swede is absolutely tender.

  • Step 4

    Blend the soup until smooth and season with salt and plenty of freshly ground black pepper.

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