Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 17

I like to serve this soup as a first course, or alongside a sandwich to add a warming element to a quick lunch. It’s great for using up stray carrots and sweet potatoes from the fridge drawer! If you are reheating the soup, you may need to add a little more stock to thin it.

2 tsp fresh thyme leaves

6 tbsp chilli oil

2 tbsp olive oil

2 medium onions, peeled and roughly sliced

1 garlic clove, peeled and roughly chopped

750g/1lb 11oz sweet potatoes, peeled and diced

400g/14oz carrots, peeled and sliced

2 knobs of butter

2 Parmesan crusts

1 sprig of rosemary

about 750ml/1¹/₄ pints stock (I use chicken)

salt and black pepper

1 small tub of crème fraîche to serve

Serves: 6

Prep time: 20 minutes

Cooking time: 1 hour

1 Before doing anything, place the thyme leaves in a mortar and pestle and give them a good grinding. Add the chilli oil and leave to infuse while you make the soup.

2 Heat the olive oil in a large pan on a low-medium heat and fry the onions and garlic for 8-10 minutes, until softened. Add the sweet potatoes, carrots, butter, Parmesan crusts and rosemary (still in a whole sprig), season well with salt and pepper and let them sweat down until they start to soften. This tends to happen quicker if you cover the pan – use tin foil tightly sealed around the top of the pan if you don’t have a lid – I spend far too much time trying to find lids!

3 Once the vegetables have started to soften (and not before, as we want to intensify the flavour of the vegetables), add the stock and bring to the boil. Cover the pan and simmer for 20-25 minutes until the vegetables are really tender.

4 Once you have reached this stage, remove the Parmesan crusts and the rosemary sprig with a slotted spoon and scrape off any melted softened bits of Parmesan into the vegetables. Tip the soup into a blender and whiz until completely smooth. Return to the pan and check the seasoning.

5 Transfer to a warm serving bowl or bowls and serve with a spoon of crème fraîche in the centre, then drizzle over the thyme-infused chilli oil.