Wednesday, 30 September 2009

King 'O' Soup returns

Taking the beet route
They had some fresh boiled big beetroot in the greengrocers the other day so I bought them not knowing quite what I would do with them. Anyway today was grey so I made soup I’d hesitate to call it “Borscht”
so Ruby Red Beetroot Soup will do.

Feeds about 4
Cooking time about an hour (mostly 20 mins of simmering)
What you need:
Couple of pounds of beetroot peeled and cubed (mine was already parboiled by the grocer)
1-2 rasher of bacon chopped (probably didn’t need this)
2 small/medium turnips peeled and cubed
2-3 medium shallots chopped
3 stalks of celery chopped
3 cloves of garlic.
2-3 bay leaves
4-6 peppercorns
A big pan of stock (2 litres?) I used some cubes.
Splash of oil.

Garnish: all optional croutons, feta, lemon juice, oil, chopped herbs (I used sage)
What to do:
1.Heat the oil and fry the bacon (not sure I’ll bother with this next time my reading pointed to sort 2.beefiness to Borscht but don’t think it needed it)
3.Add the veg excluding the beetroot and garlic let it sweat down add enough oil so it doesn’t stick.
4.When things have started to sweat down 5- 10 mins add the beet root and garlic and then pour in the water and add bay leaves and pepper corns.
5.Cover and bring to boil and leave to simmer for 30-40 mins (the beetroot and celery need to be soft and cooked.
7.Then in batches whizz up in your blend etc.
Because I’d whizzed the bay leaves I had to sieve the pulp which gave it a nice texture.
8.Return to the pan.
9. And re heat then check the seasoning and because I was out of lemon I added a splash of vinegar for tartness and splash of Tabasco for heat.

10.Then serve with an artful arrangement of croutons, cheese and sage (which gave an intense
aromatic waft as you tucked in)

1 comment:

steve g said...

maeve's nursery make purple soup served with corn bread which turns green when you dunk it