Beetroot and apple soup

Beetroot and apple soup

(Serves 4 – 5 people for lunch)

  • 1kg beetroot — we used the pretty striped heritage variety
  • Olive oil
  • 1 large onion — chopped
  • 2 cloves of garlic — peeled and crushed
  • 2 cooking apples — peeled and diced
  • Bunch of sage and thyme sprigs, 4 of each — tied together with thread
  • 1 litre chicken stock (vegetable if you prefer a vegetarian version)
  • Salt and pepper
  • Chopped garlic chives, to garnish

Method:

  • Preheat the oven to 160°C, 350°F, Gas Mark 4.
  • Peel and chop the beetroot into large chunks – rubber gloves are good at this stage as beetroot can stain your hands.
  • Drizzle with a little olive oil and spread out on a baking tray.
  • Cover with foil and roast for 45 minutes in the oven.
  • Meanwhile gently sauté the onion and garlic in 1 tbs olive oil until it starts to soften but not brown.
  • Add the diced apple and the bunch of herbs and sauté for just 2 minutes more.
  • Add the stock of your choice, the roasted beetroot and black pepper and salt to taste.
  • Simmer over a low heat until the beetroot are completely tender — this may take up to an hour and varies according to the age and variety of beetroot.
  • Allow to cool a little before liquidizing with a blender to make a smooth pink soup.
  • Check the seasoning and add more to taste.
  • Serve garnished with chopped garlic chive leaves.

This is great with our Fougasse bread recipe, or any other good bread.