Beet Soup
Recipe created by Hugh Fearnley-Whittingstall
Tender beets, freshly pulled from the garden, can be transformed into this bright, tangy soup.
Why should you grow your own vegetables? Says British cooking phenomenon (and grow-your-own fanatic) Hugh Fearnley-Whittingstall: "It's a form of self expression."
Why should you grow your own vegetables? Says British cooking phenomenon (and grow-your-own fanatic) Hugh Fearnley-Whittingstall: "It's a form of self expression."
Servings: Serves 4–6
Ingredients
Tomato sauce:
- 2 to 3 cloves finely chopped garlic
- 2 Tbsp. olive oil
- 2 pounds fully ripe tomatoes , halved
- Salt and freshly ground pepper
Soup:
- 3 to 4 medium beets
- 1 Tbsp. olive oil
- 1 finely chopped onion
- 2 cups good strong stock (preferably beef; chicken or vegetable will do)
- Salt and freshly ground pepper
- 3/4 cup crumbled feta cheese
Directions
Make sauce: Preheat oven to 350°. In a small bowl, mix garlic and oil. Arrange tomato halves tightly, cut side up, in an ovenproof dish. Drizzle with garlic and oil; sprinkle with salt and pepper. Roast 35 to 45 minutes, until tomatoes are pulpy and slightly charred. When cool, rub through a sieve; discard skins and seeds.
Make soup: Peel beets; chop into small dice. Heat oil in a large pan over medium heat. Sauté onion about 3 minutes, until soft. Add beets and stock; bring to a boil. Season with salt and pepper. Reduce heat and simmer about 10 minutes, until beets are tender. Stir in 3/4 cup tomato sauce (reserve the rest for later use). Let soup cool slightly.
Transfer to a blender; process until smooth. Return to pan. Reheat until hot but not boiling. Serve, topped with feta and accompanied by crusty bread.
Adapted from The River Cottage Cookbook, by Hugh Fearnley-Whittingstall. Copyright © 2001, 2008. Photography © 2001, 2008 by Simon Wheeler. Reprinted with permission from Ten Speed Press.
Make soup: Peel beets; chop into small dice. Heat oil in a large pan over medium heat. Sauté onion about 3 minutes, until soft. Add beets and stock; bring to a boil. Season with salt and pepper. Reduce heat and simmer about 10 minutes, until beets are tender. Stir in 3/4 cup tomato sauce (reserve the rest for later use). Let soup cool slightly.
Transfer to a blender; process until smooth. Return to pan. Reheat until hot but not boiling. Serve, topped with feta and accompanied by crusty bread.
Adapted from The River Cottage Cookbook, by Hugh Fearnley-Whittingstall. Copyright © 2001, 2008. Photography © 2001, 2008 by Simon Wheeler. Reprinted with permission from Ten Speed Press.
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