Following on from the blog on beetroot juice lowering blood pressure and increasing sports performance, this week’s simple recipe has to be beetroot soup. This is a very simple version and should have your heart pumping like a well oiled machine.
- 450 gm beetroot – organic is not hard to source.
- 15 gm butter, clarified if dairy intolerant.
- 110 gm chopped onions
- Celtic sea salt and pepper.
- 1 litre chicken or other bone stock.
- 4 – 6 tbspn soured cream
- 1 – 2 tbspn chopped chives.
Serves 4 – 6.
- Wash the beetroot under the cold tap. Only wash off the mud, do not scrub, top or tail or damage the skin or the colour will leach into the boiling water.
- Bung the beets into a pan, cover with water and bring to the boil. Cover the pan and simmer until the beets are done. This will take between 20 mins and 2 hours, depending upon the size of the beets. When the beets are cooked, leave the beets to cool and then rub off the skins. They will rub off easily. Chop the beets into rough pieces. Pour away the cooking water and wash out pan.
- Melt the butter in the pan, add the onion and leave to sweat for 10 mins. This means cooking them over a gentle heat in a covered pan. To be pendantic, the recipe recommends covering the onions with baking parchment.
- Add the stock and bring to the boil.
- Add the beetroot and seasoning. Purée. Add more stock if the soup is too thick. Check the seasoning.
- Swirl over the soured cream and sprinkle over the chives.
Recipe found on Waitrose.com/recipe/Beetroot_Soup.aspx