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Zuppa di Barbabietole

Here is a simple seasonal recipe that you can eat hot or cold on the hop. 


Recipe

  • Serves 4

Ingredients

  • Butter – 25g/1oz
  • Plain flour – 2 tbsp
  • Red wine vinegar – 1 tbsp
  • Warm water – 1.25 litres
  • Salt – good pinch
  • Onion – 1 diced
  • Carrots – 2 diced
  • Beetroot – 300g/11 oz cleaned and diced
  • Natural yoghurt – dollop
  • Parsley – 1 tbsp chopped
  • Olive oil with thyme – for drizzling
Butter – 25g/1oz Plain flour – 2 tbsp Red wine vinegar – 1 tbsp Warm water – 1.25 litres Salt – good pinch Onion – 1 diced Carrots – 2 diced Beetroot – 300g/11 oz cleaned and diced Natural yoghurt – dollop Parsley – 1 tbsp chopped Olive oil with thyme – for drizzling

Method

  1. Melt the butter in a thick bottomed saucepan. Stir in the flour and cook for a couple of minutes. Add the red wine vinegar and warm water and stir constantly until smooth.
  2. Add a good pinch of salt, the diced onion, carrots and beetroot and bring to the boil. Simmer for 1 hour.
  3. Let it cool off a bit, then blend until smooth in a food processor. Always err on the side of over blending as there’s nothing worse than lumps in a smooth soup.
  4. Serve warm or cool depending on your palette or the season. Add a dollop of natural yoghurt, some parsley and a drizzle of olive oil.