Beet­root and orange soup

Central and North Burnett Times - - EASY EATING -

Serves 6 In­gre­di­ents 2 tbs olive oil 1 onion, chopped finely 4 cloves gar­lic 1 tbs orange zest, plus ex­tra for gar­nish 1 tsp grated fresh gin­ger 5 cups cubed raw, peeled beet­root 2 tbs fresh thyme leaves 500ml beef stock 1 cup pas­sata 1 tsp brown su­gar 1 tsp salt Freshly ground pep­per to taste 50g blue cheese, to gar­nish Method In a large pot heat oil with onion and gar­lic. Saute for a few min­utes un­til soft­ened. Add orange zest, gin­ger, beet­root, thyme, stock, pas­sata, su­gar and salt. Bring to a sim­mer and cook for 30–40 min­utes un­til beet­root is com­pletely soft. Pour into a blen­der and mix un­til com­pletely smooth. Do this in a cou­ple of batches. Pour into a clean pot. Sea­son with pep­per and ex­tra salt if needed. Serve hot with crum­bled cheese and orange zest on top and a side of gor­gonzola toasts. Gor­gonzola and pine nut toasts 20g pine nuts 60g gor­gonzola 1 tsp olive oil 50g cream cheese 1 tbs chopped chives or pars­ley Freshly ground pep­per to taste 20 toasted cros­tini Pre­heat grill. Place pine nuts, gor­gonzola, oil, cream cheese, chives, and pep­per into a pro­ces­sor. Blitz un­til well com­bined. Spread mix­ture on to toasted bread. Place un­der grill to brown for 40 sec­onds. Serve hot with soup.

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