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News & Events
Recipe of the month – two winter soups
Simple clear beetroot soup
This soup is just as good cold as it is hot, and offering a separate bowl of tart sour cream is a must. Also consider a selection of chopped vegetables and condiments to either sit in the soup or eat alongside it, perhaps a mix of cooked diced potato, hardboiled egg, crunchy sliced radishes and chopped pickled dill cucumbers.
Ingredients
3 beetroots, boiled and peeled
1.5 litres well-flavoured stock
salt
freshly ground black pepper
juice of 1 lemon
1 tablespoon freshly chopped parsley
2 teaspoons freshly chopped chives
2 teaspoons freshly chopped dill leaves
sour cream
Method
If beetroot leaves are not too bruised or wilted, wash well and set aside. Cut beetroots into small, neat dice. Reserve 2–3 tablespoons for garnish and put the rest into a large saucepan with stock. Bring to simmering point. Simmer for 30 minutes.
Blanch reserved leaves in lightly salted boiling water for 2–3 minutes, if using. Drain very well and chop into bite-sized pieces. Just before serving, drop reserved beetroot and blanched leaves into soup and season with salt, pepper and lemon juice. Mix herbs with sour cream and offer separately. The soup can also be served cold.
Chickpea soup with mint & lemon
If left overnight, this soup will thicken. Add water when reheating, to correct the consistency.
Ingredients
250 grams chick peas, soaked
extra-virgin olive oil
1 large carrot, diced
1 onion, diced
1 stick celery, diced
3 cloves garlic, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 litres water
juice of 2 lemons
salt
freshly ground black pepper
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped parsley
Method
Drain and rinse chick peas. Heat 2 tablespoons oil in a large, heavy-based pot and sauté carrot, onion and celery with garlic, cumin seeds and coriander seeds, stirring to prevent anything catching. When vegetables have started to colour, add chick peas and water. Bring to boiling point, then lower heat, cover and simmer for 1–1 ˝ hours until chick peas are very tender.
Ladle out 1 cup liquid and reserve. Pass contents of pot through the coarse disc of a food mill, then blend in a food processor. Add reserved liquid if soup is too thick – the finished consistency should be like cream, not porridge. Add most of the lemon juice as required for seasoning, with salt, pepper and more lemon juice as required. Reheat soup to a boil. To serve, scatter generously with mint and parsley and drizzle over a little olive oil.
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