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Zuppa di Barbabietole

We’ve cleaned out the nets, dug out the pruning combs and put on our head-turningly handsome weatherproof outfits. Yes, it’s harvest time. And since there’s nothing like the taste of food that you’ve really worked for, we’ve been whetting out appetites thinking of honest harvest lunchtime fayre. Here is a simple seasonal recipe that you can eat on the hop and even whack in a thermos.

 


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 with a dollop of natural yoghurt, some parsley and a drizzle of olive oil.