This is a recipe by Fabienne Viner-Luzatto, using fresh beetroot to give a really stunning, but very simple soup. Perfect for a cold, wet and rainy autumn evening. This first appeared in the Jewish Chronicle newspaper on 18th October and online here.
- 4 raw beetroots
- 4 medium-sized potatoes
- 1 onion, sliced
- 25g butter
- 1.5l vegetable stock
- Pumpkin seeds
- 4/6 tbsp creme fraiche
- Optional: 2 oranges peeled, skinless, and cut in segments
- Peel the potatoes and quarter them.
- Peel the beetroots and cut them in half.
- Melt the butter in a large saucepan, add the onion and sautee over a medium heat until golden brown.
- Add the vegetable stock and bring to the boil. Add the beetroot and potatoes and simmer for 25 minutes until they are soft.
- Use a slotted spoon to put the vegetables into a liquidiser. Add some but not all of the cooking liquid. Liquidise the vegetables and add enough stock so that the soup has a nice velvety texture — not too thick and not too liquid.
- Stir in some creme fraiche to obtain a nice pink colour.
- To serve, sprinkle with pumpkin seeds, add a few segments of orange, and add some drops of creme fraiche.