I've been aware that we haven't posted much about what we do with the delicious produce that we produce. That's because we don't necessarily push our boundaries that often, so what we cook seems obvious to us.
This week, we had quite a lot of beetroot (I picked a load to take to the Alton Allotment Association Show). So decided to make something exciting with them.
I've got the Sarah Raven's Garden Kitchen book, and picked the Roast Beetroot Soup recipe, which I have then amended to fit my own preferences. You might find the book a good (and better) starting place.
So what I cooked is:
Makes about 6 portions
2 large beetroot, scrubbed and leaves off
A few Swiss chard and beetroot leaves, shredded
1.5 litres chicken stock
Dash of Olive Oil
4 shallots, finely chopped
2 carrots, chopped
3 small pototoes, chopped
2 garlic cloves, crushed
A small amount of plain yoghurt
- At 180 degrees C, roast the beetroot for 1 hour
- Take the shredded chard/beetroot leaves and boil in 500ml of the stock for 5 mins.
- In a frying pan, gently fry using the olive oil the shallots, chopped carrots, chopped potatoes and crushed garlic.
- Add these to the stock pot, and add the rest of the stock. Simmer for 8 minutes.
- Rub the skin off the beetroot and chop up.
- Put in a blender together with a small amount of the stock mixture. As you blend, gradually add the rest of the stock mixture. I did this in two batches.
- Run the soup through a sieve.
- Serve hot with a swirl of plain yoghurt.