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Beetroot Soup

Western.Chefs's picture
  Beetroot 2 Pound, trimmed of leaves, washed and peeled (900 g)
  Onions 2 , peeled and chopped
  Vegetable stock/Chicken stock 2 Pint (1.2 litres)
  Lemon 1 , juiced
  Red wine 1⁄2 Pint (300 ml)
  Salt To Taste
  Freshly ground black pepper To Taste
  Arrowroot 2 Tablespoon
  Soured cream 4 Teaspoon
  Fresh chives 1 Tablespoon (to garnish)

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.

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