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!
Servings 10
Ingredients
500grbeetroot
3onions
10sprigs of mint
250mldouble cream
glass of white wine
stock
3tbspof capers
Instructions
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.