Beetroot and Apple Soup (4)

A recipe from Sybil Kapoor’s ” Modern British Food”.

Beetroot and Apple Soup (4)
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Beetroot and Apple Soup (4)
Print Recipe
  1. Heat the oil in a heavy bottomed saucepan and gently fry the onion and garlic until soft.
  2. Roughly grate the beetroot (using a food processor if preferred) and stir into the softened onion, making sure they are well coated in the oil. Cover and gently cook over a low heat for 5 minutes.
  3. Meanwhile peel and core the apples and cut into large chunks, Stir into the softened beetroot then cover and continue to cook for a further 10 minutes, stirring from time to time.
  4. Add the stock or water and bring to the boil. Lower the heat, season to taste and simmer, covered, for about 30 minutes until the beetroot is meltingly soft. Add extra water if needed. When it is soft, liquidise the soup, check the seasoning and return to the pan to reheat.
  5. Mix the dill with the creme fraiche and season lightly. Serve the soup with some of the creme fraiche swirled into each bowlful.
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