Baby Beet­root Soup with Horseradis­h, Crum­bled Puhoi Val­ley Feta and Herb Oil

Latitude Magazine - - Food -

Serves Two

SOUP

50 g but­ter

3 red onions

2 gar­lic cloves

1 kg grated beet­root

3 tbsp Mandy’s horseradis­h 2 tbsp tomato purée

1 litre hot vegetable stock 50 g feta cheese

(we use Puhoi Val­ley)

HERB OIL

50 ml olive oil mixed soft herbs (chives, pars­ley etc.)

First make the herb oil by com­bin­ing chives and pars­ley in blender. Pulse un­til smooth. Set aside.

Melt but­ter in large stock­pot; add chopped onions and gar­lic and cook un­til soft.

Add grated beet­root, horseradis­h and tomato purée and cook slowly for 3 hours. Add hot vegetable stock, stir and blend with hand blender un­til smooth.

Pour into bowls and top with crum­bled feta and herby oil.

CHEF’S TIP

Driz­zle with truf­fle oil for ex­tra flavour and depth, and serve with hot home­made bread.

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