Recipe 19
through the door
Beetroot Soup A hearty winter soup
Ingredients (Serves 4-6) • • • • • • • • •
450g raw beetroot 25g butter or 2 tbsp oil 2 large red onions, roughly chopped 2 sticks celery, chopped at least 600ml good chicken stock salt and black pepper little freshly grated nutmeg 3-4 tbsp thick cream, soured cream /Greek yoghurt Little dill to sprinkle on
Method 1. Trim any leaves off the beetroot but do not cut the ends before cooking as all the colour will leach out during cooking. Place in a pan of boiling water and simmer for 8-10 minutes or until just tender. Drain and rinse in cold water and peel when sufficiently cool. 2. Meanwhile heat the butter in a large pan and cook the onions and celery gently until very soft. Add the peeled beetroot, chopped, the stock and seasoning to taste. Bring to the boil and simmer for 10-12 minutes, or until the beetroot is tender enough to puree. 3. Liquidise all the ingredients together with some of the liquid and then sieve back into the pan if you want a really smooth texture. Add the remaining stock to give the preferred thickness and reheat gently. Season to taste and serve with a swirl of cream and hot fresh bread. This hearty winter soup can be left thick and chunky if you wish or smooth and creamy. Good hot or cold and served with chunks of rye bread. Cookery Courses for all Why not give a Voucher for the perfect gift? Contact Alex 01243 532240 www.cookwithalex.co.uk
