Beetroot Soup with Horseradish Cream by Kevin Kindland



Beetroot Soup

  • 2 tbsp rapeseed oil
  • 1 onion, peeled and sliced
  • 5 large beetroot, peeled and sliced
  • 1-2 tsp sherry vinegar
  • 800ml chicken stock
  • 150ml natural yoghurt
  • salt and pepper

Horseradish Cream

  • 100ml double cream
  • 50g fresh horseradish (prepared weight), peeled and grated



Beetroot Soup

  1. Warm the oil in a large, heavy-bottomed pan.
  2. Add the sliced onion, season well and cook over a low heat until very tender.
  3. Add the beetroot and the sherry vinegar and sweat for ten to 15 minutes over a medium heat.
  4. Meanwhile bring the chicken stock to the boil.
  5. Add the stock to the onions and beetroot and cook slowly until the beetroot is very soft.
  6. Add extra stock if the soup is too thick for your liking.
  7. Pour the soup into a blender and blitz until it is smooth and velvety.
  8. Add the yoghurt to the soup and whisk well.
  9. Serve chilled or hot with white horseradish cream

Horseradish cream

  1. Lightly whip the cream in a bowl until it forms soft peaks.
  2. Fold in the grated horseradish, then cover and chill in the fridge until needed