Chilled Beetroot Soup with Yoghurt

Ingredients

Serves 8-10

2 lb Beetroot (800 gms)

8oz white onion, chopped (200 gms)

2 pints vegetable stock

4 fl oz yoghurt (or mixture of cream and yoghurt)

1 oz butter

salt and pepper

Chilled Beetroot Soup with Yoghurt

Share This Recipe:

Method:

Put the washed beetroot into cold water, bring to the boil and simmer, covered, for anything from 20 minutes to 2 hours depending on the size and age of your beetroot.  They are cooked when the skins rub off easily.  Remove these, and top and tail the beetroots.

Meanwhile gently sweat the onion in the butter.  Chop the cooked beetroot and add to the onion.  Season with salt and pepper.  

Liquidise with just enough stock to cover, until smooth and silky.  If necessary pass through a sieve (with not too fine of a mesh). Season with salt and pepper.  Fold in some cream and yoghurt.  Serve well chilled with little swirls of yoghurt and finely chopped chives.

Almond Praline Cake

Read More

Globe Artichokes with Melted Butter

Read More

Carrageen Moss Pudding

Read More

White Soda Bread

Read More

Raspberry Fool

Read More

The Magic of Marshmallow

Read More

Jane's Biscuits

Read More

Recipe For Chocolate Mousse

Read More

Ballymaloe Irish Stew

Read More

Wild Garlic & Potato Soup

Read More

Rhubarb Tartlets

Read More

French Chocolate Cake

Read More

Ballymaloe Fudge

Read More

Honey Comb

Read More

Dragoncello Sauce

Read More

Ballymaloe Brown Yeast Bread

Read More