Rabbie Burns Soup
Seasonal Soups
Posted by Kitchen Press
About
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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You Will Need (8 things)
- 1 tbsp Olive Oil or butter
- 1 Onion , peeled and roughly chopped
- 1 Chilli , finely chopped
- 1 Red Pepper , deseeded and roughly chopped
- 750 g Swede , peeled and roughly chopped
- 2 Stock Cubes
- Salt
- Freshly Ground Black Pepper
Steps (4 steps, 10 minutes)
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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.
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2
Stir in the swede, and then add the stock cubes dissolved in 1.2 litres of boiling water.
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3
Bring everything to the boil and then simmer for 30 minutes until the swede is absolutely tender.
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4
Blend the soup until smooth and season with salt and plenty of freshly ground black pepper.