Beetroot soup with fried capers – cooking club
I can’t believe how long ago our last cooking session was! Time sure flies and I missed one session because I was in Germany and then we had one cancelled due to unexpected events happening… We have still met most of our cooking crew members at some point or other separately or in little groups, so it didn’t feel that long ago but it was great fun to meet everyone again and – ofcourse – cook up a storm. We had a new chef this time Marc Schoorl and he came up with quite a lovely autumn menu.
We had a small amuse/starter of a roasted fig with gorgonzola. then on to an autumn salad with smoked duck (delicious!!), a beetroot soup with toasted capers, roasted rabbit and then to finish a classic tiramisu with a little less classic, amaretto instead of brandy. I was on the duck team together with Femke and Marinda and it was really handy too as I had to do a tea smoked duck the next day so it was a great exercise. Smoking the duck was pretty straight forward using woodchips and a smoker. You can also do this in a wok and something like a bamboo steamer. That works perfectly well too.
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In order to be eligible for the give-away leave a comment below this post and let me know which digital paper pack you would prefer! A winner will be picked using the choose a winner plugin from WordPress. Looking forward to hearing which one you like!
Most everyone knows beetroot soup but the fried capers make it really something special and add that little bit of extra to the soup! Love it!
- 500 gr beetroot
- 3 onions
- 10 sprigs of mint
- 250 ml double cream
- glass of white wine
- 3 tbsp of capers
Peel and chop the onion and fry them till soft in a bit of butter. If you're using raw beetroot make sure you cook or roast them before starting with this recipe. If precooked puree them with some stock and white wine. Add the soft onions and puree together with a stick blender. Add salt and pepper to taste.
Leave the capers to drain well on kitchen paper. Make sure they are as dry as possible. Heat a bit of olive oil in a shallow frying pan and fry them until crispy. Leave to drain on kitchen paper.
Chop up the mint leaves and mix with the -slightly whipped - cream. Add salt and pepper to taste.
Serve the soup in hot plates, garnish with the capers and the mint cream.