Swede and carrot soup with maple syrup
Root vegetables blended with chicken stock and a little maple syrup.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 520 g carrots
- 2 onions
- 2 Russet potatoes
- 40 g butter
- 60 ml pouring cream with 35% fat
- 2000 ml ready-to-use liquid chicken stock
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 45 ml maple syrup
- 600 g swede
Preparation
Peel the vegetables. Cut all the vegetables into small pieces.
520 g carrots2 onions2 Russet potatoes600 g swede- knife
- peeler
- chopping board
Sweat the carrots, swede and onions in the butter for about 5 minutes without browning. Add the stock, potatoes and syrup. Cover and simmer for 25 minutes until tender.
40 g butter2000 ml ready-to-use liquid chicken stock45 ml maple syrup- saucepan
- lid
- wooden spoon
Remove from the heat and blend carefully. Stir in the cream and optional salt and pepper, then serve hot.
60 ml pouring cream with 35% fat1 pinch of ground pepper — optional1 pinch of salt — optional- hand blender
- saucepan
- spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration