Beet­root, gin­ger, sage, thyme

The Jewish Chronicle - - LIFE - AMIR BATTITO’S

Serves: 6-8 Prepa­ra­tion: 10 min­utes Cook­ing: 50 min­utes

IN­GRE­DI­ENTS

6 large beet­roots

2 tbsp but­ter

2 tbsp olive oil 1 large onion, peeled and finely chopped

6 sage leaves

2 sprigs of thyme — leaves only 1 tbsp fresh gin­ger, peeled and chopped

1 tbsp brown sugar

1 bay leaf

Salt and pep­per

To serve

150ml sour cream

METHOD

Scrub the beet­root and place in a large pot of cold wa­ter.

Bring to the boil, re­duce to a sim­mer, and cook the beet­roots on medium heat un­til they are soft when pierced with a knife. Set them to one side to cool.

When they are cool enough to han­dle, peel off the skin and dice the flesh.

In a large saucepan, heat the but­ter and olive oil, add the onion and fry for about five min­utes un­til it is golden.

Add the sage leaves, thyme and gin­ger and fry for an­other minute.

Add the beet­root, brown sugar, bay leaf and salt and pep­per, add just enough wa­ter to the pan to cover the veg­eta­bles and cook for 10 min­utes.

Us­ing a stick blen­der, blend the soup un­til is the tex­ture of smooth cream, then cook for a fur­ther five min­utes. (If you do not have a stick blen­der, blend the soup in batches in a blen­der or food pro­ces­sor then re­turn it to the pan to cook for 5 more min­utes.)

Serve the soup hot with a ta­ble­spoon of sour cream on top.

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