Beetroot Soup is given here a different twist, thanks to the sharpness of ginger but also the tangy sweetness of soured cream. Beetroot brings a luscious colour that brightens our autumn meals. See how its done at laclassedecuisine.com !
Ingredients for 4 People:
- 250 g cooked Beetroot
- 2 Tbsp olive oil
- 1 leek, finely sliced
- 30 g fresh ginger root
- 750 ml vegetable stock
- 1 Tbsp lemon juice
- 4 Tbsp sour cream, plus extra to serve.
Heat olive oil in a large saucepan and sauté the leek and ginger for 10 to 15 minutes until softened and lightly caramelised. Stir in the cooked beetroot, then the stock and bring to the boil.
Season, simmer for 5 minutes, then take off the heat and leave to cool for 10 minutes. Transfer to a blender with the lemon juice. Whizz in batches until smooth, adding more seasoning and lemon juice as required.
Serve in bowl with a spoonful of cream and a scattering of thyme if you like.