Beetroot Soup Recipe

Origin: Britain      Period: Traditional

Ingredients

3 medium beetroot
4 celery sticks (with leaves), chopped
1 small onion, finely chopped
2 tbsp butter
600ml milk
salt and freshly-ground black pepper
cream, to garnish

Beetroot Soup Preparation:

Method:

Scrub the beetroot then either boil or bake until tender. Set aside until they can be handled then peel and chop before setting aside.

Melt the butter in a pan, add the onion and celery and stir to coat in butter. Cover the pan and sweat over gentle heat for about 12 minutes, or until tender but not coloured. Add the beetroot and cook for a further 4 minutes, stirring frequently, before adding the milk and 500ml water. Bring to a simmer and cook for 20 minutes, or until heated through and all the ingredients are soft. Take off the heat and allow to cool slightly before puréeing in a blender and returning to the pan.

Adjust the seasonings, allow the soup to heat through until quite hot then turn into a warmed soup tureen, garnish with a swirl of cream and serve.

Read: Recipe Articles and Reviews

More British recipes...

More European recipes...

More recipes for starters...

More Traditional recipes...

More recipes for Soup...

More recipes for Pies and Tarts...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary