From the recipe book "Best-kept Secrets of the Women's Institute SOUPS".
Serves 4
Preparation Time 10 mins + 40 mins cooking
Freezing recommended after step 3
25g butter
1 onion, chopped
225g potato, chopped
450g cooked beetroot, sliced
575ml vegetable stock
300ml milk
10ml ground cumin
Juice and grated zest of 1 lemon
150ml double cream or natural yoghurt
salt and pepper
snipped fresh chives, to garnish
1) Melt the butter in a roomy pan and saute the onion until soft. Then stir in the potato and sweat for 3-4 minutes, covered, shaking the pan occasionally.
2) Stir in the beetroot, vegetable stock and milk, bring to the boil and simmer for 15 minutes.
3) Add the cumin and lemon zest and juice.
4) Allow to cool a little and then reduce to a puree.
5) Season to taste, stir in the cream or yoghurt and carefully reheat. Be careful not to let the soup boil after this point or it will curdle.
6) Garnish with fresh chives and serve immediately.
I've no interest cooking so don't do it if I can avoid it.
My wife likes cooking but only takes recipes as a guide.
She doesn't put in the cream or yoghurt or pepper and salt or any garnish. This results in a thick soup.
Hope that's enough info. She has only just stopped taking the P because I asked where the "chuck it in the blender" bit was. Apparently thats what "reduce to a puree" means
Cheers
Grebby
Serves 4
Preparation Time 10 mins + 40 mins cooking
Freezing recommended after step 3
25g butter
1 onion, chopped
225g potato, chopped
450g cooked beetroot, sliced
575ml vegetable stock
300ml milk
10ml ground cumin
Juice and grated zest of 1 lemon
150ml double cream or natural yoghurt
salt and pepper
snipped fresh chives, to garnish
1) Melt the butter in a roomy pan and saute the onion until soft. Then stir in the potato and sweat for 3-4 minutes, covered, shaking the pan occasionally.
2) Stir in the beetroot, vegetable stock and milk, bring to the boil and simmer for 15 minutes.
3) Add the cumin and lemon zest and juice.
4) Allow to cool a little and then reduce to a puree.
5) Season to taste, stir in the cream or yoghurt and carefully reheat. Be careful not to let the soup boil after this point or it will curdle.
6) Garnish with fresh chives and serve immediately.
I've no interest cooking so don't do it if I can avoid it.
My wife likes cooking but only takes recipes as a guide.
She doesn't put in the cream or yoghurt or pepper and salt or any garnish. This results in a thick soup.
Hope that's enough info. She has only just stopped taking the P because I asked where the "chuck it in the blender" bit was. Apparently thats what "reduce to a puree" means
Cheers
Grebby
It has been said a good few times in our house that soup has topography.
