Wednesday, 28 April 2010

Beetroot Soup - easy

Bunch of approx. 6 raw beets
2 carrots - topped and tailed but no need to peel
1 white onion -peeled and quartered
2 sticks of celery - chopped
couple cloves of garlic, bayleaf
1 large white potato - peeled and quartered (and a few small new ones - if wanted - no need to peel)
1 apple - quartered, de-pipped but no need to peel (this is not a necessary ingredient, but I had one going spare!)

Vegetable or chicken stock - enough to well cover veggies, plus some more - (at least to a couple of inches above the veg.)
Salt, pepper

1/2 lemon - juice only
sour cream

Bring all the veg to the boil then simmer for about an hour till vegetables are soft.
Remove the beets with a slotted spoon and peel them under cold water, then cut them into chunks.
Remove the new potatoes if using, and set aside.

Liquidise the beets with the rest of the veg, adding more stock if necessary, but dont add too much at once.
Return soup to the saucepan, adding a goodly squeeze of lemon juice to taste, and re-season.

Serve either hot, or chilled, with sour cream (adding the little potatoes back in if used.)

!the colour (and taste) is wonderful!

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