Beetroot Soup Recipe
Beetroot Soup Recipe with Beetroot, Onion, Flour, Butter, Milk, Celery and Stock.
INGREDIENTS
1 Large or 2 Small Beetroots
1 Medium Sized Onion
1 oz (25g) Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
1/2 Head of Celery
2 pints (1.2 litres) Vegetable Stock
Salt & Pepper
METHOD
Boil or bake the beetroots if they are not already cooked. Wash the celery and peel the onion and beetroots. Cut all the vegetables into small pieces and heat up the butter in a saucepan. Add the prepared vegetables and cook gently for three or four minutes. Add the stock, stir for a minute, then simmer slowly until the vegetables are soft and pulpy - about one and a half hours.
Rub all through a sieve (or blend). Return the soup to the saucepan, mix the milk with the flour, add the milk gradually, being careful to keep it quite smooth. Stir this into the soup and continue stirring until it has boiled for 5 minutes. This is a delicious and unusual soup.
Enough for 4 people.
Based on the Beetroot Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).