Recipe Tip: Beetroot Soup with Crème Fraîche
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Earthy beetroot and sweet apple combine beautifully in this colourful soup, which is enriched with crème fraîche. Serve with plenty of bread for a sophisticated supper, or serve it as a first course.
- 1 tablespoonolive oil
- 2 clove(s)garlic cloves, finely chopped
- 1red onion, finely chopped
- 100 gleek, chopped
- 1apple, peeled, cored and sliced
- 750 gbeetroot, peeled and chopped
- 1 teaspoon(s)cumin seeds, toasted in a dry pan
- 1 lvegetable or chicken stock
- 125 mlcrème fraîche, plus extra to serve
- freshly ground pepper
Step 1Heat the olive oil in a large heavy-based pan. When hot, add the garlic, onion and leek and cook over low heat, stirring occasionally, for 5 minutes.
Step 2Add the apple, beetroot and cumin and cook over a medium heat for a further 5–10 minutes until the apple has broken down.
Step 3Pour in enough stock to fully cover the apple and beetroot. As the soup cooks, add more stock (or water) gradually so that the beetroot is always covered to ensure it cooks evenly.
Step 4Simmer over medium heat for about 45 minutes. For the soup to be nicely creamy, the beetroot must be soft, so test with the tip of a sharp knife to be sure.
Step 5Once the beetroot is soft, remove the pan from the heat. Set aside and leave to cool. Purée in a food processor until smooth.
Step 6Add the crème fraîche, purée again and taste and season with salt and pepper.
Step 7Clean the pan the soup was cooked in, then pour the puréed soup back in and bring to the boil slowly over low to medium heat until heated through (don't let it boil). Swirl in some crème fraîche to serve.
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