Chilled Beetroot Soup
Serves about 6
- 1 medium red onion, finely chopped
- 1 quantity of finely chopped fennel, to equal the quantity of onion
- 4 medium sized beetroot, peeled and chopped into 1cm dice
- 1 litre of good vegetable stock (Marigold Swiss vegetable boullion powder)
- 1 cucumber, peeled, seeds removed, and finely chopped
- Garnish: sour cream and finely snipped chives
- Extra virgin olive oil
- salt and pepper
- Sauté the onion and fennel, for a couple of minutes, in 1 tablespoon of olive oil.
- Add the chopped beetroot, cover with a lid, lower the heat, and sweat for a couple of minutes.
- Cover with the stock, bring to the boil and simmer for 30 minutes, until the beetroot is cooked.
- Turn off the heat and leave to cool for 10 minutes, then liquidise the soup until it is smooth.
- Use a wooden spoon to pass the soup through a conical sieve to get rid of the larger lumps. The soup should be a thin purée with a little bit texture. If it is too thin, work some of the seive residue through the seive and add to the soup. If it is too thick, add a little vegetable stock to thin it down.
- Season with salt and pepper, and chill for two hours before serving.
Serve the soup in a flat soup bowl. Add a tablespoon of chopped cucumber to the centre of the bowl. Garnish with a teaspoon or so of sour cream. Sprinkle with the chives.