Beetroot & orange soup

Beetroot & orange soup, Kather's Kitchen, South Wales, cookery courses, Monmouthshire

This velvety dream of a soup is very easy to make and combines deliciously earthy beetroot with fresh, sweet orange. It is finished off with a zesty horseradish cream – all in all a glorious combination of flavours.

(This same combination works extremely well as a salad too – roasted beetroot with freshly sliced orange segments and a creamy dressing with a few gratings of fresh horseradish.)

Serves 6

  • 750g beetroot
  • a knob of butter
  • 2 medium onions, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 litre of stock (vegetable or chicken) plus extra for thinning if necessary
  • 3 oranges
  • 2 tbsp crème fraîche
  • 2 tsp creamed horseradish or some gratings of fresh horseradish
  • a squeeze of lemon juice
  • Salt and pepper
  • - Preheat the oven to 200C / Gas mark 6
  • - Place the beetroot onto a large piece of foil then bring the edges of the foil together loosely around the beetroot and seal to create a parcel
  • - Bake for around 1 ½ hours or until the beetroot is tender
  • - Open the foil parcel and, when the beetroot is cool enough to handle, peel and roughly chop (the skin should slide off fairly easily)
  • - Heat the butter in a large saucepan and gently fry the onions until soft
  • - Add the beetroot and potatoes and stir
  • - Add the zest of 1 orange and the juice of all 3 to the vegetables (if you want to garnish this dish with some strips of orange zest, don’t forget to remove these from one of the oranges before you juice it)
  • - Add the stock then bring to the boil, reduce the heat and cover
  • - Simmer for about 40 minutes until the potatoes are very tender
  • - Meanwhile, mix together the crème fraîche and horseradish in a small bowl then add a squeeze of lemon juice, stir and transfer to the fridge
  • - Purée the soup in batches in a food processor or blender until perfectly smooth (or with a hand-held blender directly in the saucepan)
  • - Return to the pan and reheat then season to taste (you may wish to add a little more stock if you want a thinner soup…but don’t add too much as this wonderfully smooth soup works well with a thick consistency)
  • - Ladle into bowls and top with a spoonful of the horseradish cream then add a thin strip of orange peel (or your preferred herb) to garnish.

In the top picture, I garnished the soup with hairy bitter cress. This can be found in hedgerows and gardens all around the UK – it has a lovely, slightly horseradishy, peppery flavour. Alternatively, thin strips of orange zest work well.

Beetroot & orange soup, Kather's Kitchen, cookery courses, Monmouthshire, South Wales

 

 

 

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