3 tbsp olive oil, plus extra to drizzle
1 large onion, finely chopped
2 celery sticks, finely chopped
few sprigs of thyme
30g unsalted butter, cut into small pieces
sea salt and freshly ground black pepper
6-8 cardamom pods
2 swedes, peeled and chopped into small pieces
2 tbsp honey
1.5-2l hot chicken stock
150ml double cream
grating of nutmeg, to serve
Heat a large pan with the olive oil. stir in the onion and celery and cook for a couple of minutes. add the thyme and a few knobs of butter and seasoning.
Crush the cardamom pods with the blade of a knife and add to the onions and celery. Sweat the onions for 5 more minutes until they are soft and translucent, but not browned.
Stir in the chopped swede, drizzle over the honey and cover the pan with a lid. Cook over medium heat for 20-30 minutes, stirring occasionally, until the swede has softened and caramelised.
Pour in enough hot chicken stock to cover the vegetables and let simmer for a few more minutes. Stir in the cream and adjust the seasoning.
In batches, liquidise the soup in a blender until really smooth, adding a few knobs of butter for a velvety finish.
Reheat the soup and adjust the consistency, adding more cream to thicken or more hot stock to thin it down.
Serve in warm bowls with a drizzle of olive oil and a grating of nutmeg.