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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
Method
- 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.
- Add a good pinch of salt, the diced onion, carrots and beetroot and bring to the boil. Simmer for 1 hour.
- 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.
- 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.
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