Chilled beet soup

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Chilled beet soup Foto’s: Micky Hoyle Galery

Always refreshing.

(Serves 4)

  • 40 ml olive oil
  • 1 onion, roughly chopped
  • 3 cloves of garlic, finely chopped
  • 6 medium beets, skins removed, diced
  • 500 ml vegetable stock
  • 5 ml balsamic vinegar
  • 15 ml caster sugar
  • 250 ml cream
  • Salt and freshly ground black pepper
  • crème fraîche, to serve
  • extra olive oil

Heat olive oil in a pot and sauté onion and garlic until soft and translucent. Add beet and cook for 5 minutes. Add stock and cover with a lid. Simmer for about 1 hour until beet is soft. Add vinegar and caster sugar and cook for 15 minutes. Process in food processor until smooth. Pour back into pot and add cream. Season with salt and black pepper. Mix well. Let cool and refrigerate. Serve with crème fraîche and extra olive oil.

  • Assistent Lynnae Janse van Rensburg, Elsabe Dippenaar

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