Chunky beetroot soup

 Gavin Victor
50 ml butter
15 ml olive oil
2 medium onions, chopped
3 garlic cloves, chopped
2 leeks, sliced
500 g beetroot, chopped
500 g potatoes, diced
500 ml chicken stock
125 g ham, diced (optional)
15 ml red wine
vinegar or raspberry vinegar salt andmilled black pepper snipped chives to garnishMethod:
Heat butter and oil in a large saucepan. Add onions, garlic and leeks. Cook over moderate heat for 4 minutes. Add beetroot, potatoes and stock. Simmer until beetroot iscooked, about 30 minutes. Place in a blender andpurée. Stir in ham (if using), vinegar, salt and pepper. Spoon into soup bowls, garnish with chives and serve.

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