This vibrant soup is a striking colour and has a taste to match. Make this beetroot, crème frâiche and buttered apple soup when you have a fridge full of leftovers
This beetroot, crème frâiche and buttered apple soup will put all of your leftovers to good use. The beetroot gives it a striking colour while the crème frâiche makes it a cooler offering than other soups.
In the spirit putting leftovers to good use, make use of all your game with the best pheasant stock and soup recipe. Or, if you are looking for something to pack an almighty punch, try making The Field’s butternut squash, chilli and rosemary soup with vodka to blow your guests’ socks off!
BEETROOT, CRÈME FRÂICHE AND BUTTERED APPLE SOUP
Some of the best soups are made from fridge leftovers, generally because the vegetables and carcases have been roasted and developed a sweeter, more concentrated flavour. So, if starting from scratch it is a good idea to subject your ingredients to a pre-roasting before you blend them into soup.
- 800g (13⁄4lb) whole beetroot, cooked in water till just soft then peeled
- 2 medium tomatoes, chopped in half
- 4 tbs olive oil
- 1 tsp ground ginger
- 1 tsp toasted caraway
- 1 small leek, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic finely chopped
- 2 red onions, finely chopped
- 1.2–1.6 litres (2-24⁄5 pints) light beef stock
- 1 apple
- 2 tbs clarified butter
- Few sprigs chervil
- 100g (31⁄2oz) chilled crème frâiche
Preheat the oven to 200°C/400°F/Gas Mark 6.
To make this beetroot, crème frâiche and buttered apple soup, chop the cooked, peeled beetroots into large chunks, toss with the tomatoes and 2 tbs olive oil, ginger, caraway, salt and pepper. Lay flat on a tray and roast for 30 minutes or until they just start to have that “roasted” look.
Peel, core and chop the apple into small cubes and fry in the clarified butter till golden. Keep warm.
In a large saucepan sauté the leek, carrot, garlic and onion in the remaining 2 tbs olive oil till softened and sweet (about 10 minutes).
Add the roasted beetroots, tomatoes and 1.2 litres (2 pints) stock and season with salt and pepper. Bring to a simmer and cook for 15 minutes. Blitz the soup till totally smooth (add more stock if necessary).
To serve the beetroot, crème frâiche and buttered apple soup, ladle into bowls and top with chervil, cool crème frâiche and fried apple.