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Beetroot Soup
Preparation info
- Difficulty
Easy
Appears in
Published 1998
It seems odd not to be convinced about beetroot but to be passionate about this, because in a way this thick, velvety soup is the sweet, smooth essence of beet. It’s difficult to say how many it will feed, as I make a big quantity and just keep a jug of it in the fridge for a few days.
Ingredients
2 4 725 g 1 teaspoon
Method
Put the beetroot in a large pan, cover with cold water, bring to boil and boil for two hours. Maybe an hour and a quarter if they’re small. Beetroot takes much longer to cook than anyone ever tells you (rather like chick peas).
Scoop out the cooked beetroots (retaining the cooking liquid) with a slotted spoon and gingerly pull off skins, before putting in a processor or blender together