Gordon Ramsay’s Swede (Rutabaga) and Cardamom Soup

I haven’t been lucky with the rutabagas (swede) sold in my local store. They are usually big and mature with a lot of fibre. The other day I found a small one and decided to try Gordon Ramsay’s soup because I had been planning to make it for months. Below is what I did with my soup because I have come to a conclusion that Ontario rutabagas are not as soft as those found in the UK. I highly recommend you watch Gordon’s video before making the soup!

Please watch the video before making the soup…

Heat the olive oil and butter over medium high heat and sweat the onions, celery, thyme and cardamoms for 5-8 minutes or until onions are translucent. Add the swede, chilli flakes, some salt and maple syrup or honey, stir to combine thoroughly

then cover the pot and let simmer over medium high heat for 30 minutes until it caramelizes at the bottom. Add 2½ cups hot broth (stock) bring to the boil and simmer 15-20 minutes or until the rutabaga is tender (mine did not fall apart but it was fork tender).

Blend the hot soup until smooth then add the extra butter and cream blitz a few times to combine. Adjust seasoning, ladle the soup and lightly grate some nutmeg over (like snowflakes falling…)

and give a drizzle of olive oil. Serve.

Rutabaga, Swede, Swedish Turnip, Neeps, Yellow Turnip myfavouritpastime.com

Gordon Ramsay's Swede (Rutabaga) and Cardamom Soup

Preparation time: 15 minutes; Cooking time: 40-60 minutes; Serves: 2-3

Ingredients

  • 2 tablespoons olive oil
  • 30g (2 tablespoons) butter 
  • 1 medium onion chopped
  • 1 stem celery strings removed and finely sliced
  • 10 cardamom pods split open at the tip 
  • 1/2 teaspoon dried thyme or a few sprigs fresh thyme
  • 1 small 500g (1.1Ib) rutabaga (swede), peeled and diced 
  • ½-1 teaspoon red chilli flakes (optional)
  • salt to taste
  • 4 tablespoons maple syrup or honey (I used maple syrup, of course)
  • 2½-3 cups chicken or vegetable stock (broth), boiled and kept hot
  • 30g (2 tablespoons) butter, extra
  • 150ml (2/3 cup) 35% cream 

Instructions

  1. Heat the olive oil and butter over medium high heat and sweat the onions, celery, thyme and cardamoms for 5-8 minutes or until onions are translucent.
  2. Add the swede, chilli flakes, some salt and maple syrup or honey, stir to combine thoroughly then cover the pot and let simmer over medium high heat for 30 minutes until it caramelizes at the bottom.
  3. Add 2½ cups hot broth (stock) bring to the boil and simmer 15-20 minutes or until the rutabaga is tender (mine did not fall apart but it was fork tender).
  4. Blend the hot soup until smooth then add the extra butter and cream blitz a few times to combine. Adjust seasoning, ladle the soup and lightly grate some nutmeg over (like snowflakes falling…) and give a drizzle of olive oil. Serve.

myfavouritpastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

    1. They are always fibrous and annoying. I wish I could get the same one’s you have over there!!! I am so busy trying to finish unpublished post. I want to start the New Year on a Fresh Note!!!! Have a lovely weekend ahead!
      liz

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