CHILLED BEETROOT AND SOUR CREAM SOUP RECIPE
WARNING!; This has to be one of the prettiest soups you will ever make. If you’re not into cold soups, try serving it over ice in a glass and drinking it as a savoury smoothie.
Serves : 6
Ingredients:
- 50 g (2 oz) butter
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1 tsp caraway seeds, lightly crushed
- 1 tsp coriander seeds, lightly crushed
- 350 g (12 0z) carrots, peeled and copped
- 450 g (1 lb)
- 1.5 L vegetable stock
- 150 ml (5 fl oz) sour cream
- Small beetroot leaves, to garnish
Preparation:
1. Melt the butter in a large saucepan and add the onion, garlic and spices. Cook, stirring, for about 5 minutes until softened but not browned. Add the carrots and remove from the heat. Set aside.
2. Wash the beetroot well, then carefully peel ( You may want to wear later gloves because the juice will stain your fingers) abd cut into small pieces. Stir into the saucepan and return to the heat. Cook, stirring, for 1 minute until well incorporated into the oniony butter..
3. Pour over the stock, bring to the boil, half-cover and simmer for about 1 hour until very tender. Set aside to cool completely.
4. Put the cooled soup mix in a blender or food processor with the sout cream and blend until smooth. Taste and season, then cover and chill for at least 2 hours.
5. Serve in small soup bowls and garnish with small beetroot leaves. Serve with griddled bread.
* Freezeing: Not suitable
