This recipe is part of a series of recipes featuring beetroot.
This vibrant soup uses seasonal beetroot but lifts it to new heights by the addition of sweet, sharp orange and hot, spicy horseradish.
It works well served in a bowl for lunch, in a glass as an alfresco starter or in shot glasses as a canapé or amuse bouche. Martin also enjoyed it in a glass with a slug of vodka as an alternative Bloody Mary – give it a go it might surprise you.
Was that really me talking about soup as an amuse bouche? I’ve come a long way from the tinned tomato soup of my childhood. How pretentious!
If you like your soup served more traditionally then this one can also be served hot with chunks of crusty bread to cheer you up on a wet day. There, I feel grounded in my Northern roots again now.
But it is really good chilled…
1 Clove Garlic
1 Stick of Celery
2 or 3 Sprigs of Thyme
500g cooked Beetroot (cut into chunks)
1 litre Vegetable Stock
Horseradish Sauce to taste
1 tbsp Olive Oil
Salt and pepper.
Finely dice the shallots, garlic, carrot and celery and place in a sautee pan with the olive oil. Remove two or three strips of skin from the orange (zest only) and add to the pan with the sprigs of thyme. Sweat over a low heat until the vegetables are soft but not coloured.
Remove the woody thyme twigs and the orange peel and add the juice of the orange, the stock and the cooked beetroot. Bring to the boil and then simmer for five minutes before blending. Taste and season with the salt and pepper as required.
Set aside to cool, then chill.
You can either blend the horseradish sauce into the soup, swirl it in the bowl or serve a quenelle of it on top of the soup – however you choose to eat yours I promise you will enjoy it.