THE DAIRY KITCHEN
Roasted Beetroot and Sour Cream Soup
By Julia Wharington - Paddock 2 Pixel
Serves
5
Difficulty
Medium
Preparation
15 MINS
Cooking
45 MINS
This is a silky-smooth soup that is equally delicious served warm or chilled.
Ingredients
500g raw beetroot, cut into 2-3cm pieces25ml extra virgin olive oil
1½ teaspoons smoked paprika
30g Australian unsalted butter
1 leek, sliced
1 clove garlic, minced
1 carrot, grated
1 apple, grated
1 litre vegetable stock
3 bay leaves
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper
300g Australian sour cream
Dill sprigs, to garnish
Method
- Toss beetroot in oil and smoked paprika, arrange on a large baking tray and then roast in a 220°C oven for 30 minutes or until tender.
- In a large pot, melt butter and sauté leek until soft. Add garlic and fry for a minute before stirring in carrot, apple and the roasted beetroot. Cook for 2-3 minutes or until fragrant. Pour in vegetable stock; add bay leaves, sugar, salt and pepper. Bring to the boil then reduce the heat and simmer for 20 minutes.
- Take off the heat, remove bay leaves and then add 200g sour cream. Blend with a stick blender until very smooth and creamy. Adjust seasoning if necessary.
- Serve in bowls with a dollop of the remaining sour cream and a few sprigs of dill to garnish.
