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Woman's Hour 大象传媒 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 陆 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 大象传媒 Books Back to the recipe page |
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