Posted on July 30th, 2010 No comments
Collective verdict? Delicious, but go easy on the vegetable stock as its taste could overpower the beetroot. Hugh says: “Roasting the beetroot adds a greater depth of flavour. The tartness of the sour cream is great with the sweet, earthy soup.”
Preparation / cooking: 45 minutes + 1 hour to roast the beetroot
4½ tbsp olive oil
2 bay leaves
2 thyme sprigs
4 garlic cloves, 2 unpeeled and bashed, 2 peeled and minced
1 onion, diced
1 small carrot, diced
800ml good vegetable stock
4 tbsp sour cream
Salt and freshly ground black pepper
Fronds of dill, to garnish
Give the beetroot a scrub, but leave the roots and part of the tops attached. Toss in a roasting pan with three tablespoons of olive oil, the bay, thyme sprigs and the bashed, unpeeled garlic, cover tightly with foil and roast at 200C/400F/gas mark 6 for 60-75 minutes, until you can pierce them easily with a knife. Leave to cool slightly, then peel (the skins should just slip off) and chop into 2.5cm cubes.
Warm the remaining oil in a saucepan over a medium-low heat and sauté the onion until soft, for around 15 minutes, add the carrot and sauté for a further five minutes. Add the beetroot and garlic, stir for a minute or two, then add the stock. Simmer for 20 minutes, set aside to cool a little, then purée until very smooth. Thin with a little stock or water if too thick, taste, season, cover and chill for at least four hours or overnight – it’s even better served the day after you’ve made it.
To serve, ladle the soup into bowls and serve with a swirl of sour cream and a sprinkling of dill.