16 Jan Roasted Beetroot Soup with Horseradish Cream
Roasted Beetroot Soup with Horseradish Cream
Servings 4-6 people
Ingredients
- 1 kg Beetroot
- 4 cloves garlic unpeeled and bashed
- 2-3 sprigs thyme
- 1 bay leaf
- 3 tablespoons olive oil
- 1 litre vegetable stock
- sea salt and freshly ground black pepper
- dill fronds to garnish
For the Horseradish Cream
- 3-4cm fresh horseradish peeled and freshly grated (or 1 tablespoon creamed horseradish)
- 200 ml sour cream or creme fraiche or thick plain yoghurt
Instructions
- Preheat the oven to 200'C. Scrub the beetroot well but leave them whole. Place them in a roasting tin and scatter around the garlic, thyme and bay leaf. Trickle on the oil and season well with salt and pepper.
- Mix everything together with your hands so that it is well coated. Pour a wine glass of water into the tin and cover tightly with foil. Roast until the beetroot are tender when pierced with a knife - about an hour depending on the size of the beetroot.
- While the beetroot are roasting, make the horseradish cream: in a bowl mix the grated (or creamed) horseradish with the sour cream, creme fraiche or yoghurt.
- Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub off the skins - they should slip off easily. Roughly chop the beetroot.
- Squeeze the soft garlic from the skins and place in a blender with the beetroot. Process with enough of the stock to make a smooth puree, then transfer to a saucepan and thin further with stock to get the texture you like.
- Heat through, over a medium heat, till thoroughly hot but not boiling. Adjust the seasoning to taste. Serve the soup in warmed bowls with a dollop of the horseradish cream and the dill scattered on top.
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