Prep 45 mins
Cook 1 hr 30 mins
There is real pleasure, when the cold intensifies outside, in serving a hefty soup of winter vegetables to warm the insides.
- 1 large onion
- 4 carrots
- 2 small turnips or 2 small purple turnips
- 1 small swede (also known as rutabaga or yellow turnip)
- 2 ounces unsalted butter
- 40 fluid ounces chicken stock or 40 fluid ounces turkey broth or 40 fluid ounces vegetable stock
- 1 pinch freshly grated nutmeg
- salt, to taste
- fresh ground pepper
- 5 fluid ounces light cream
- Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor.
- Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening.
- Pour in the stock and bring to the boil.
- Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened.
- Taste for seasoning, adding nutmeg, salt and plenty of pepper.
- Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter.