Gwen Baker UK SAP HCM Consultant
Food
Beetroot and Bramley Soup

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Servings:

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Soup

Soup

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Ingredients:

Instructions:

550 g /5 medium raw beetroots – whoppers take a lot longer to cook

2 medium onions, roughly chopped

2 tbsp butter

2 bramleys, peeled and quartered

1 litre stock, light chicken or veg

2 star anise

1 tsp caraway, or cumin seeds

Few splodges Greek yogurt

Some chives

Salt & pepper

Pre-heat the oven to 200C /400F/ gas mark 6.

Put the beetroot on baking tray with 1cm-deep water.

Cook for 1-1¬Ωhrs until a knife meets with little resistance, then take them out and run under cold water for a couple of minutes until cool enough to peel.

Put a wide, thick-bottomed pan on the heat and melt the butter in it, along with the spice seeds.

Over a medium heat, sweat the onions – taking care not to let them colour – with the spices, keeping a lid on.

Slice the core out of the apple quarters and chuck them in with the onions.

Cut the peeled beets into roughly inch-sized pieces (it’s going to get blitzed) and toss into the pot.

Pour on the stock, whack the heat up, drop the star anise in and put the lid back on.

Season.

Once boiled, turn down heat and simmer for 15 mins.

Pick out the star anise and chuck away, then blitz the soup with a blender until pureed.

Serve with chopped chives and Greek yoghurt.