brunch+lunch > Red Soup. Beetroot Soup

Shopping LIST:

 

approx. 1KG beetroot, 600g potatoes, 2 shallots (medium size), 2 tbsp sunflower oil, 25g butter, 1L good stock (chicken/vegetable), juice of ½ lemon, 2 tsp of prepared horseradish.

 

Season with: salt and freshly ground black pepper.

 

Serve hot with: 1tsp sour cream, walnuts and freshly chopped parsley.

Method:

• Chop into small dice the beetroot and potatoes.

 

• Peel and finely chop the shallots.

 

• Heat the sunflower oil and the butter in a large sauce pan. Sweat the shallots for a few minutes until soft. Add the beetroot and potatoes and cook them for further 3-5 minutes, stirring occasionally. Pour the stock (chicken/vegetable) over and bring to the boil. Cook until the beetroot and potatoes are soft. Season lightly with salt and freshly ground black pepper. Let it cool.

 

• Cream the soup using a hand blender.

 

• Reheat the soup until thoroughly hot but not boiling. Add the horseradish and the juice of ½ lemon.

 

• Serve hot with 1 tsp of sour cream, walnuts and freshly chopped parsley.

"bon appétit"