About
Seasonal Soups
We had fun with this play on words, and the soup makes a nice starter on Burns Night. The pepper adds a touch of sweetness but is mostly there to add colour: we found out quickly that people are picky about the colour of their soups! For a milder flavour, deseed the chilli before you chop it.
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© 2024 Fraser Reid / Kitchen Press · Reproduced with permission.
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Crafterella featured Rabbie Burns Soup
03 Feb 23:00
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Hester A. favorited Rabbie Burns Soup
28 Jan 17:03
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Joani T. favorited Rabbie Burns Soup
25 Jan 09:53
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Kitchen Press published her project Rabbie Burns Soup
25 Jan 09:00
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Step 1
Heat a pot on a medium-low heat and add the tablespoon of oil or butter. Fry the onions, chilli and red pepper for 5–10 minutes, until everything is soft but not browned.
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Step 2
Stir in the swede, and then add the stock cubes dissolved in 1.2 litres of boiling water.
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Step 3
Bring everything to the boil and then simmer for 30 minutes until the swede is absolutely tender.
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Step 4
Blend the soup until smooth and season with salt and plenty of freshly ground black pepper.
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