Chilled beetroot soup

by LocalTable 28 December, 2017 0 comment

This recipe was shared with the LocalTable community by Kath, one of our subscribers. There was a generous bunch of beetroots in last week’s box, so if you’re still working your way through them, then definitely give this recipe a try.

It’s easy-as, although it needs some considerable cooking time, then a heap of chilling time, but it’s not complicated and is incredibly delicious. If you’re on the fence about beetroot, then try this soup! You’ll be a beet-lover after the first silky slurp.

Chilled beetroot soup

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 3 medium to large beetroots, peeled and chopped
  • 1 brown onion, chopped (or maybe try a leek)
  • 2 carrots, chopped
  • 1 clove garlic, minced or finely grated
  • 4 cups vegetable stock (or chicken stock)
  • 1 teaspoon sugar
  • 1/2 cup sour cream
  • 1 tablespoon horseradish cream (or more)
  • small bunch chives, chopped
  • small quantity dill, chopped

Instructions

  1. Combine stock, beetroot, onion, carrot and garlic in a saucepan. Cover, bring to a boil, then reduce to a simmer.
  2. Simmer for an hour, more if necessary, depending on how big or small you chopped the vegetables. Test now and then. The vegetables must be very tender.
  3. Cool in the saucepan for about 30 minutes.
  4. Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the saucepan itself… saves on the hassle and the washing up]
  5. Pour into a bowl, mix in the sugar and season with salt and pepper (if you wish, definitely a bit of salt).
  6. Cover and chill in the fridge until refreshingly cold, at least 4 hours or overnight.
  7. Put the sour cream into a bowl, add about 1 tablespoon of horseradish cream and mix well. Add more horseradish cream to taste, if you like. Chill the mixture in the fridge.
  8. To serve, ladle the soup into bowls (it’s even better if you have time to chill the bowls for an hour as well), add a dollop of the sour cream mixture and top with equal amounts of chives and dill.

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