Beetroot Soup with Oaten Croutons
By Duchy Originals
Beetroot is in season in the winter months and the soup's rich colour gives it a really warming feel, while the croutons, made with Duchy Originals Oaten Bread, add a delightful crunch. We recommend using beef stock to enhance the taste but it will still be extremely tasty if you choose to make a vegetarian version.
Recipe taken from the Duchy Originals Cookbook written by Johnny Acton and Nick Sandler with photography by Jonathan Gregson.
Ingredients (serves 4+)
|For the soup:|
|The soup||2 medium carrots, sliced|
|300g (10.5oz)||potatoes, peeled and diced|
|1 tsp||chopped thyme|
|500g (18oz)||cooked beetroot, peeled (boil with the skin on for 30 minutes, then rub off the skin and trim each end)|
|a pinch||salt and black pepper 150ml|
|(1/4 pint)||sour cream|
|For the croutons:|
|3-4 slices||Duchy Originals Oaten Bread, cut into small cubes|
|a pinch||salt and pepper|
|2 tsp||chopped thyme|
|1 tbsp||olive oil|
How to make 'Beetroot Soup with Oaten Croutons'
To make the croutons, first toss the bread cubes around in a bowl along with a little salt and pepper, the thyme and olive oil.
Dry fry the bread cubes over low heat, stirring regularly until they are nice and brown, and reserve until needed.
To make the soup, begin by frying the carrots, garlic, tomatoes and onion in the butter over low to moderate heat until softened. Keep the lid on the saucepan, except to give the mixture an occasional stir.
Add the balsamic vinegar and the sugar and continue to cook for a minute or two. Pour in the beef stock and add the potatoes and thyme. Simmer for 15-20 minutes until the potatoes are soft. Then add the beetroot and simmer for a further 5 minutes.
Blend the soup until smooth and season with the salt and pepper. Swirl in the sour cream and serve immediately, garnished with the croutons.