Soups & stews
Beetroot, apple, horseradish & hazelnut soup
The nose-tingling heat of horseradish and sharp sweetness of the apple both lift the stout, grounded flavour of the beetroot. The hazelnuts echo it and add a buttery richness.
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 apples, finely diced - one to cook with and one to garnish with
- 1 litre vegetable or chicken stock
- 2 tbsp of freshly grated horseradish, or used creamed to taste
- red wine vinegar, to taste
- 50g chopped and toasted hazelnuts
- bunch of parsley, finely chopped
Method
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Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
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Step 2
Add the beetroot, garlic, bay and 1 of the apples. Cook for 2 more minutes.
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Step 3
Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender.
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Step 4
Remove the bay leaves and stir in the horseradish. Blend the soup until completely smooth - adding a dash of water if it seems too thick.
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Step 5
Taste and tweak with more salt and a dash or two of vinegar, to your liking.
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Step 6
Divide between bowls and garnish with diced apples, hazelnuts and parsley.