One of my favorite tv chefs (and there are a few) is the mildly eccentric Valentine Warner. He's such a naughty schoolboy. I imagine him, slingshot peeping out of a trouser pocket filled with sticks and stones, digging up truffles in an orchard on his way home from school...although he was probably a boarder. His second birthday cake was “an iced sponge beehive, swarming with sugar bees.” (and he went to art school, ha)
I made this soup after watching him make something similar...
Silky Beetroot Soup
- 2 large beetroots
- 2 small potatoes
- 1 leek
- 500ml Vegetable stock
- Sea salt, crushed black pepper and a little ground cumin and coriander and a couple of bay leaves
- A little olive oil
- A small can of coconut milk
- Remove the outer leaves of the leek. Wash well in cold water and then slice up. Place in a saucepan and sauté in a little olive oil.
- Meanwhile wash, peel and cut up the beetroot and potatoes into small chunks.
- Add the spices, not too much but enough to add to the flavour without overpowering the whole dish. Cook them out for a couple of minutes.
- Add the beetroot and potatoes. Pour over the hot vegetable stock and throw in the bay leaves. Give everything a really good stir. Bring to the boil and then leave to simmer until the root vegetables are tender.
- Once tender, leave to cool for a few minutes before blending. Remembering to remove the bay leaves first.
- Add the coconut milk a little at a time until you have a smooth creamy soup. Check the seasoning and adjust as necessary.
This is the best beetroot soup I've tasted....like liquid velvet. The coconut milk really works well to make a very smooth unctuous soup that's full of flavour...yummy... oh and he champions one of our local pumpkin growers too...
To pinch his quote 'Love and elderflowers' debx