Beetroot and Bramley soup recipe

Ingredients

1. 65g butter
2. 2 onions, chopped
3. 2 carrots, chopped
4. 2 celery sticks, chopped
5. 6 garlic cloves, chopped
6. 1 small Bramley apple
7. 800g beetroot, trimmed and sliced (no need to peel)
8. 1.5 litres chicken stock, hot
9. Soured cream and fresh dill sprigs, to serve

Method

1. 1. Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water, cover and sweat for 15 minutes, stirring occasionally, until the onions are soft. Peel, core and slice the apple and add to the pan with the beetroot. Cover and sweat for a further 15 minutes.
2. 2. Pour in the stock, season and bring to the boil. Reduce the heat and simmer, uncovered, for 1 hour, until the beetroot is tender. Cool slightly, then purée with a hand-held blender, or in batches in a food processor, until smooth. Season and set aside to cool until just warm.
3. 3. Divide the soup between bowls, season and top with dollops of soured cream and fresh dill sprigs.

Nutritional info

Per serving: 191kcals, 11.4g fat (6.7g saturated), 10.2g protein, 15.5g carbs, 12.3g sugar, 1.3g salt

Chef's tip

You can FREEZE it at the end of step 2 for up to 3 months. Defrost thoroughly before reheating.

Wine Recommendation

This stands alone quite happily without wine, but if you want to serve one, make it an cool Italian white such as Pinot Grigio or Soave.