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| Soupe fraîche de betterave et amande |
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| Tuesday, 12 August 2008 | |
A delightfully creamy soup – serve chilled as a starter. Ingredients: Serves 6 • 500g beetroot, peeled and diced • 1 onion, chopped • 1 litre chicken or vegetable stock, or water • 1 clove garlic, finely chopped • 80g ground almonds – preferably freshly ground • 1 tsp ground piment d’Espelette or cayenne pepper • 1 tbsp vinegar, preferably raspberry, but cider or wine is fine. • 125ml double cream What to do: • Fry the onion and beetroot together until the onion is translucent. • Add the stock or water, garlic, piment and almonds, and simmer together for about 25 minutes, until the beetroot is cooked through. • Blend together with the vinegar in a food processor or with a hand blender until smooth. • Pour in the cream and blend again. Add water if you feel the soup is too thick. • Season with a couple of pinches of salt, to taste, and chill thoroughly. Serve in small bowls or glasses, garnished with cream, toasted almond flakes or parsley, or all three. |
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