Beetroot Soup
In stock
To cook fresh beetroot, wash well, leaving the skin on. Bring to the boil then simmer for 1-2 hours, depending upon size, until tender. Drain and peel off the skins.
To cook fresh beetroot, wash well, leaving the skin on. Bring to the boil then simmer for 1-2 hours, depending upon size, until tender. Drain and peel off the skins.
Ingredients
- 1 onion, chopped
- 1 tbsp oil
- Salt and black pepper
- 500g (1lb 2oz) peeled cooked beetroot, quartered
- 600ml (1 pint) chicken stock
For the garnish
- Créme fraîche
- Dill
Method
Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to the boil.
AGA Cooking: Place in the Simmering Oven for 20 minutes. Purée the soup and pour into the soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.
Conventional Cooking: Simmer on the hob.
Tip: For a change, stir in 2 tablespoons of chopped dill or a teaspoon of cumin.
| Size | 5 |
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