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cauliflower and potato soup
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speedy potato and celery soup
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hot smoked brussel and tofu soup
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leek and tarragon easy soup for two
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marrow soup
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not to everyone's taste swede soup
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another mushroom soup for you
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mmmm cauliflower for couples
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tomato, green bean and aubergine soup
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not to everyone's taste swede soup
tumI've come late in life to swede appreciation.

Now is the time, though, to get into the swing of swede loving, for they are plentiful.



In the big pan:
  • A big swede - about 2lbs;
  • A couple of pints of weak stock;
  • A burly finger of ginger, grated;
  • One and a half tablepoons of tamari;
  • A generous teaspoon of honey;
  • Loads of ground pepper;
  • An ounce of butter;
  • How much garlic do you think is appropriate here? Two cloves? Four?


Chop the swede into fat chips and boil for say forty or fifty minutes until tender in the stock. You'll probably be adding boiling water as you go.

When the swede's done, chuck the whole lot, stock and everything into a blender (you could mash this or sieve it. No, too hard.).

Return to the pan and stir in all other ingredients. Simmer very gently for about ten minutes. Go easy at this stage because this soup's like hot magma when it boils.

Leave the soup there. Go and see that The Man Who Wasn't There. Try to get out of the back of the cinema where there is NO DOOR because you can't watch the grisly bit. Swear. Sit down again. Get the bad giggles. Feel bad again. Wait until everyone's left so they don't recognise you. Go home and eat the soup with some nutty bread and get more happy.


editor's note: being a dumb american guy, when i first read this, i thought Adele was writing about a soup where you are cooking a 'native or inhabitant of Sweden'

i think a swede is the same as what we american joes would call a rutabaga. rutabaga is a sweedish word i found out.

the definition of the rutabaga is : a turnip (Brassica napus napobrassica) that usually produces a large yellowish root


by: adele