Beet­root soup

Landscape (UK) - - Landscape / In the Kitchen -

Serves 4

700g beet­root, trimmed and chopped 25g but­ter 1 tbsp olive oil 1 onion, peeled and finely chopped 2 gar­lic cloves, peeled and finely chopped 300g pota­toes, peeled and sliced 200ml white wine 800ml veg­etable stock juice of ½ lemon 4 tsp crème fraîche sea salt and black pep­per

Heat a large saucepan and add the but­ter and olive oil. Once siz­zling, add the onion and gar­lic, and sea­son with salt and pep­per. Cook, stir­ring oc­ca­sion­ally, for 10 mins. Add the beet­root and pota­toes, and mix to­gether and fry for 2 mins. Pour in the wine and stock, and bring to the boil. Sim­mer, with a lid on, for 30 mins. Let stand for 10 mins to cool, then add the lemon juice. Roughly liq­uidise with a hand­held elec­tric blender. Di­vide the soup be­tween four serv­ing bowls and swirl 1 tsp crème fraîche in the cen­tre of the sur­face of each and a sprin­kling of black pep­per.

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