Chilled golden beetroot soup

Chilled golden beetroot soup

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is a great soup to trick guests and keep them guessing as to what you are serving. Beetroot would be the last thing they would think of, but golden beet – one of several old varieties on the market – makes a stunning soup.

You can finish it with all sorts of things – horseradish will give the soup a kick, or you might prefer a little shredded ham or salted ox tongue.

Ingredients

Quantity Ingredient
400g medium yellow beetroot
salt
freshly ground black pepper
1 tablespoon cold-pressed rapeseed oil
1 small onion, peeled and roughly chopped
1 litre vegetable stock

To finish

Quantity Ingredient
1 tablespoon horseradish, freshly grated
cream
or creme fraiche
or soft goats cheese

Method

  1. Cook the beetroot in a pan of salted water for about 1 hour until they feel tender when pierced with a knife. Drain and leave until cool enough to handle, then peel and roughly chop the beetroot.
  2. Heat the oil in a large saucepan, add the onion, cover and cook gently for 3–4 minutes to soften. Add the vegetable stock, bring to the boil, season with a little salt and pepper and simmer for 30 minutes.
  3. Add the beetroot, then remove from the heat. Purée in a blender until smooth, then pass the soup through a fine-meshed sieve into a large bowl. Re-season if necessary. Cool the soup down, then refrigerate for a few hours until well chilled or put it into the freezer if you’re in a rush.
  4. Serve in soup plates topped with a dollop of cream, crème fraîche or soft goat’s cheese and a sprinkling of grated horseradish.
Tags:
Hix Oyster & Chop House
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