BEETROOT & GIN SOUP WITH PUMPERNICKEL CRUMBS

PREP + COOK TIME 50 MINUTES (+ STANDING) SERVES 4

50g butter, chopped

¼ cup (60ml) olive oil

1 large brown onion (200g),

chopped coarsely

1kg beetroot, peeled, grated

coarsely

1 large potato (300g), chopped

coarsely

1 medium fennel bulb (300g), chopped coarsely, fronds reserved

1 large tomato (220g), chopped

coarsely

1.75 litres (7 cups) vegetable

or beef stock

3 slices pumpernickel bread (195g), torn into coarse crumbs

½ cup (125ml) gin

1/3 cup (80g) sour cream

1/3 cup (25g) flaked natural

almonds, toasted 1 Heat butter and 1 tablespoon of the oil in a large saucepan over medium heat; cook onion, stirring occasionally, for 5 minutes or until soft. Add the beetroot, potato, fennel and tomato; cook, stirring occasionally, for 10 minutes or until fennel is golden and caramelised. Stir in stock; bring to the boil. Reduce heat to low; simmer, covered, for 20 minutes or until potato and beetroot are tender. Remove from heat; stand for 10 minutes.

2 Blend or process soup, in batches, until smooth. Return soup to pan; stir over medium heat for 5 minutes or until hot. 3 Meanwhile, heat remaining oil in a medium frying pan over high heat; cook pumpernickel crumbs, stirring occasionally, for 2 minutes or until crumbs are crisp. Drain on paper towel. 4 Stir gin into hot soup; season. 5 Ladle soup into warm bowls; top with sour cream, pumpernickel crumbs, almonds and reserved fennel fronds.