beetroot soup with bread croutons
rating:2 medium carrots, sliced
2 garlic cloves, chopped
150g fresh tomatoes, chopped
1 large onion, sliced
50g unsalted butter
1 tbs balsamic vinegar
1 tsp sugar
1 litre beef stock (or water mixed with 2 teaspoons organic vegetable bouillon)
300g potatoes (not new ones), peeled and diced
1 tsp chopped thyme
500g cooked beetroot, peeled (boil with the skin on for 30 minutes, then rub off the skin and trim each end)
salt and ground black pepper
150ml sour cream
croutons
3-4 slices of good bread, cut into small cubes
salt and pepper
2 tsp chopped thyme
1 tbs olive oil
toss the bread cubes around in a bowl along with a little salt and pepper, the thyme and olive oil. Dry fry cubes over low heat, stirring until brown, and reserve until needed.
to make the soup, fry the carrots, garlic, tomatoes and onion in the butter over low heat until softened. Keep the lid on the saucepan, except to give the mix an occasional stir.
add the balsamic vinegar and the sugar and continue to cook for a minute or two. Add the beef stock, potatoes and thyme. Simmer for 15-20 minutes until the potatoes are soft. Add 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 garnish with croutons.
