Beetroot Soup Recipe
Ingredients
| 2 lb/900 g raw beetroot, trimmed of leaves, washed and peeled | ||
| 2 onions, peeled and chopped | ||
| 2 pint/1.2 litres vegetable or chicken stock | ||
| Lemon juice | 1 | |
| 1/2 pint/300 ml red wine | ||
| Ground black pepper | 1 To taste | |
| Arrowroot | 2 Tablespoon | |
| Cream | 4 Teaspoon, soured | |
| Fresh chives to garnish | ||
| Salt | To Taste | |
Directions
Grate the beetroot, then place in a large saucepan with the onions, vegetable or chicken stock, lemon juice and red wine.
Add seasoning, bring to the boil, then simmer gently for 15 mins.
Cool slightly, blend in a processor for a few seconds, then pass through a fine sieve to form a smooth puree.
Return to rinsed pan and reheat.
Blend the arrowroot and 2 tbsp cold water to form a smooth paste.
Stir paste into the beetroot soup and cook, stirring throughout, until slightly thickened.
To serve, divide the soup between bowls, swirl a little soured cream into each garnish with chives.
Serve hot or chilled.
Add seasoning, bring to the boil, then simmer gently for 15 mins.
Cool slightly, blend in a processor for a few seconds, then pass through a fine sieve to form a smooth puree.
Return to rinsed pan and reheat.
Blend the arrowroot and 2 tbsp cold water to form a smooth paste.
Stir paste into the beetroot soup and cook, stirring throughout, until slightly thickened.
To serve, divide the soup between bowls, swirl a little soured cream into each garnish with chives.
Serve hot or chilled.
Chef
