
Alastair Little
from
Market Kitchen
Alastair Little serves a jellied beetroot soup with a selection of crisp baby vegetables
Alastair Little serves a jellied beetroot soup with a selection of crisp baby vegetables
Chilled borscht with baby vegetables
Method
2. If the beetroots are large, cut them into neat chunks so that they are roughly the same size as the baby vegetables.
3. Prepare the baby vegetables by trimming and peeling them as appropriate. Blanch the vegetables separately in boiling, salted water and refresh in cold water.
4. Put the beetroot peelings into a saucepan with the consommé and simmer for 15 minutes - the consommé will take on a deep purple colour . Pass through a sieve and allow to cool, discarding the trimmings. Adjust the seasoning to taste.
5. Mix the blanched vegetables together and put in a soup tureen or, for maximum effect, arrange in individual bowls. Add the beetroot last to prevent it discolouring the rest of the vegetables and spoon over the consommé. Chill in the fridge for at least 2 hours.
6. Mix the horseradish or harissa into the crème fraiche, then spoon over the soup. Garnish with the chervil leaves or chopped chives
Prep:
5 min, plus 2 hrs chilling time
Cook: 45 min
Cook: 45 min
Ingredients
1 bunch baby beetroots or 2 medium beetroots4 x 225g packets baby vegetables, such as carrots, cauliflower, mange tout, courgettes
575ml chicken or beef consommé
horseradish or Harissa, to taste
300ml crème fraiche
chervil leaves or chopped Chives, to garnish
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