Wednesday, April 20, 2011

Cook It- Beetroot Soup With Feta

Meagan from Things Found Along The Way actually took my advice (is she crazy) and got a River Cottage book. A gold star to you, lady. Because i am obviously highly influential, I'll ask again, Have you got your hands on a copy of a River Cottage cook book yet? You wont regret it.

I have this one

Hugh is a stud, right?

From which my favourite Recipe is





Beetroot soup with feta

Because it's so damn delicious I'll give you the recipe (oh, i hope Hugh doesn't mind).


Go on, MAKE IT!


Serves 6  

Preparation time less than 30 mins

Cooking time 10 to 30 mins


Ingredients
3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or chopped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly 
1 medium onion, peeled and finely chopped 
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese



Method
1. Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
2. Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips. 
3. Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. 
Simmer gently for 7-10 minutes until the beetroot is tender.
4. Stir in the tomato pure, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
5. To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
6. To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.



There you go, let me know what you think! 

6 comments:

  1. ah you are very influential...that soup looks yummy! I think i will be buying this cook book next.

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  2. i have wanted to order it just haven't made it happen yet. i'm loving your header photo those wooden dolls are calling to me.

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  3. Kristi, So make it happen!!

    The little wooden dolls are excellent, they are from a sweet shop on the Central Coast called PiPi- not sure if the have an on line store. How about writing a post about being a super stylish mumma? i'd study that sucker and buy every item you suggested!

    Meags, do it! xo

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  4. I love Hugh! We have the whole DVD collection of his stuff. Inspiring!

    xx

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  5. How much puree do you get from the tomatoes? I know it would be cheating, but time factor might delay me from roasting my tommys!
    Sounds delicious though!
    Kell

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  6. Hey Kell,

    I have cheated in the past and just used organic pasta sauce from Aldi- works a treat and makes it SOOO easy!

    xx

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Thanks so much for your words of encouragement, advice and solidarity.

xo em