Chunky swede and carrot soup with maple syrup
Creamy swede, carrot and potato soup with maple syrup and intact vegetable pieces.
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. Weigh the carrots and swede after peeling, then cut all the vegetables into small pieces.
520 g carrots2 onions2 Russet potatoes600 g swede- knife
- peeler
- chopping board
- scales
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 stir in the cream and optional salt and pepper. Stir gently to keep the pieces intact, then serve hot.
60 ml pouring cream with 35% fat1 pinch of ground pepper — optional1 pinch of salt — optional- 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