Beetroot Soup with Crème Fraîche

Beetroot Soup with Crème Fraîche

© 2019 Le Creuset

Beetroot Soup with Crème Fraîche

Beetroot Soup with Crème Fraîche

© 2019 Le Creuset

Ingredients (Serves 4)

1
tablespoon
olive oil
2
clove
garlic cloves, finely chopped
1
red onion, finely chopped
100
g
leek, chopped
1
apple, peeled, cored and sliced
750
g
beetroot, peeled and chopped
1
teaspoon
cumin seeds, toasted in a dry pan
1
l
vegetable or chicken stock
125
ml
crème fraîche, plus extra to serve
salt
freshly ground pepper
  • Heat the olive oil in a large heavy-based pan. When hot, add the garlic, onion and leek and cook over low heat, stirring occasionally, for 5 minutes.
  • Add the apple, beetroot and cumin and cook over a medium heat for a further 5–10 minutes until the apple has broken down.
  • Pour in enough stock to fully cover the apple and beetroot. As the soup cooks, add more stock (or water) gradually so that the beetroot is always covered to ensure it cooks evenly.
  • Simmer over medium heat for about 45 minutes. For the soup to be nicely creamy, the beetroot must be soft, so test with the tip of a sharp knife to be sure.
  • Once the beetroot is soft, remove the pan from the heat. Set aside and leave to cool. Purée in a food processor until smooth.
  • Add the crème fraîche, purée again and taste and season with salt and pepper.
  • Clean the pan the soup was cooked in, then pour the puréed soup back in and bring to the boil slowly over low to medium heat until heated through (don't let it boil). Swirl in some crème fraîche to serve.

 

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