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Spectacular swirled soup
Nb persons: 8
Yield:
Preparation time:
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| 600g | fresh beetroot, unpeeled but trimmed |
| 1 large | onion, unpeeled and halved |
| 2 | celery sticks |
| 3 | garlic cloves |
| 1.1 litre | chicken stock |
| 400g | fresh peas |
Small handful of fresh curly parsley
Preheat oven to 200 c. Wrap each beetroot and onion half aeperateky in kitchen foil. Next wrap celery sticks together in foil and finally the garlic. Put the parcels in a roasting tin and cook for about 1 hour or until tender.
Unwrap veggies when cool enough to handle. Peel beetroot and onion. Roughly chop beetroot and put in a blender with half the onion, 1 roasted celery stick and 600ml of stock. Squeeze roasted garlic from two of the cloves, discarding the skins, add to the mixture. Blend until smooth. Empty soup into a pan and check thevseasoning.
Meanwhile bring pan of water to the boil. Cook the peas for 2 mins or until tender. Drain.
Rinse the blender. Add cooked peas plus the remaining onion, celery, garlic and stock. Blend until smooth. Empty into a seperate pan and check the seasoning.
Gently reheat both soups, then pour each into a seperate jug. With one jug in each hand, pour soups at the same time into a bowl. Crack some black pepper and swirl soups quickly with a skewer. Garnish with parsley and serve immediately.
Can make soups up to a day in advance.
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