Film, Media & TV1 min ago
Beetroot & Horseradish Soup.
10 Answers
Does anyone have a tried & tested soup recipe for the above ingredients? I've got loads of beets & a horseradish plant the size of a triffid.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.A wonderful combo, carrust. Lucky you, I have friends here with a fab horseradish plant and we had a beetroot purée and horseradish recently, as well as a delish Cornish Mackerel and Horseradish.
Anyway the soup, let's start with the ingredients:
1 onion
1 tbs vegetable oil
750g cooked beetroot
500ml chicken stock (fresh if you can, though Waitrose do a good low-salt option)
3tbs cream of horseradish - easy to make 8 fld oz sour cream/couple of tablespoons grated horseradish, beat cream if light, turn in radish, mix well and season to taste....cut to one spoonful if you want it light.
1tbs cranberry jelly
Parsley and/or Chives to dress
Splash of cream at serving
So:
Finely dice the onion and sauté in the oil until lightly caramelised
Add the cooked beetroot and chicken stock.
Blend and simmer for 6-7 minutes
Add the cream of horseradish and stir well. You can sweeten this further with a good dollop of cranberry jelly if you wish. Serve hot, dod of cream with a scattering of parsley.
And then pig out!
Anyway the soup, let's start with the ingredients:
1 onion
1 tbs vegetable oil
750g cooked beetroot
500ml chicken stock (fresh if you can, though Waitrose do a good low-salt option)
3tbs cream of horseradish - easy to make 8 fld oz sour cream/couple of tablespoons grated horseradish, beat cream if light, turn in radish, mix well and season to taste....cut to one spoonful if you want it light.
1tbs cranberry jelly
Parsley and/or Chives to dress
Splash of cream at serving
So:
Finely dice the onion and sauté in the oil until lightly caramelised
Add the cooked beetroot and chicken stock.
Blend and simmer for 6-7 minutes
Add the cream of horseradish and stir well. You can sweeten this further with a good dollop of cranberry jelly if you wish. Serve hot, dod of cream with a scattering of parsley.
And then pig out!
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