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Woman's Hour أغر؟´«أ½ Radio 4 |
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Beetroot SoupActually you can serve this soup either hot or cold, but I love it chilled for a sweet yet savoury, refreshing start to a meal. It comes - slightly adapted - from one of my very early books, Not Just a Load of Old Lentils, now out of print.IngredientsServes 41 onion, chopped 1 tablespoon olive oil 1 large potato, peeled and cut into small cubes 450g (1 lb) beetroot, cooked, skinned and roughly diced 1 piece of pared lemon rind 11/2pints (900 ml) water or light vegetable stock juice of آ½ lemon salt and freshly ground black pepper to serve soured cream chopped chives, dill or mint MethodSaute the onion in the oil in a large saucepan for 10 minutes, until soft but not brown, then add the potato and cook, covered, for a further 5 minutes, again without browning. Add the beetroot, lemon rind and the stock or water. Bring to the boil, then simmer for 15-20 minutes, or until the potato is soft. Puree in a food processor or blender until perfectly smooth, then return to the saucepan. Check the consistency, adding a little more water if necessary. Then add lemon juice and salt and pepper to taste remembering that it you're chilling it this will dull the flavour a bit. Either re-heat and serve hot, or chill completely before serving. Either way, top each bowlful with a swirl of soured cream and chopped fresh herbs of your choice.Reproduced by kind permission of Rose Elliott from her book Fast, Fresh and Fabulous published by أغر؟´«أ½ Books Back to the recipe page |
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