Iced Beetroot Soup
Cool Down with Creamy Iced Beetroot Soup: A Vibrant Summer Delight!
Looking for a refreshing and unique soup to beat the summer heat? Look no further than our Iced Beetroot Soup! This isn’t your typical hot soup; it’s a chilled, vibrant pink delight that’s as beautiful to look at as it is delicious to eat. Beetroot, often underestimated, takes center stage in this recipe, offering a subtle sweetness and earthy flavor that’s perfectly balanced by the tangy lemon and creamy yoghurt.
This soup is surprisingly easy to make, requiring minimal cooking and maximum flavor. It’s perfect for a light lunch, a sophisticated starter, or even a vibrant addition to a summer buffet. The bright color and cool temperature make it a guaranteed crowd-pleaser.
What makes this Iced Beetroot Soup special?
- Unique Flavor Profile: The combination of beetroot, wine, lemon, and yoghurt creates a complex yet harmonious taste.
- Chilled Perfection: Served cold, it’s the ultimate summer refresher.
- Visually Stunning: The vibrant pink hue makes it a beautiful presentation.
- Easy to Prepare: Minimal cooking time means you can enjoy a gourmet soup without spending hours in the kitchen.
Tips for the Best Iced Beetroot Soup:
- Beetroot Quality: Use fresh, high-quality beetroot for the best flavor and color. Pre-cooked beetroot is a convenient option, but the flavor won’t be quite as vibrant.
- Smoothness is Key: Ensure the soup is perfectly smooth by using a hand-held electric beater or a vegetable mill. Nobody wants chunky beetroot soup!
- Chill Time: Allow ample time for the soup to chill completely. This allows the flavors to meld and enhances the refreshing quality.
- Garnish with Flair: A swirl of whipped cream and a sprinkle of chopped chives add a touch of elegance and freshness.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! In fact, it’s best made a day in advance to allow the flavors to develop and the soup to chill thoroughly.
- Can I use a different type of wine? A dry rosé or a crisp Sauvignon Blanc would also work well in place of the dry white wine or vermouth.
- Is this soup vegetarian? Yes, this recipe is naturally vegetarian.
- Can I make this vegan? Yes! Substitute the yoghurt with a plant-based alternative and ensure the whipped cream is also plant-based.
- What if I don’t have a vegetable mill? A high-speed blender or immersion blender will also work, but be sure to blend until completely smooth.
Ready to experience the cool, creamy goodness of Iced Beetroot Soup? Let’s get cooking!
Iced Beetroot Soup
Ingredients
- 9 oz cooked beetroot
- 1/2 medium onion coarsely chopped
- 2 medium floury potatoes steamed or boiled in their skins until tender
- 16 floz chicken stock
- 2 tbsp dry white wine or dry vermouth
- 1 lemon
- 9 fl oz natural yoghurt
- 5 floz whipping cream for garnish
- 1 tbsp chopped chives for garnish
- salt and pepper to taste
Instructions
- Place the onion in a very large saucepan with 7 fl oz (200 ml) of the stock and the wine or vermouth, cover and boil gently over a low heat for 15 minutes. Remove the lid and increase the heat to moderately high to reduce the liquid for 2 - 3 minutes. Draw aside from the heat.
- Peel the potatoes and beetroot, slice very thinly and add to the saucepan together with a further 9 fl oz (250 ml) of the stock, the lemon juice, a generous pinch of salt and some freshly ground pepper.
- Beat well with a hand-held electric beater until smooth and creamy or put through a vegetable mill. Stir in the yoghurt and a little more salt to taste (the soup will taste less salty when chilled).
- Pour into individual soup plates, cover with cling film and place in the refrigerator until just before serving, decorating the well chilled soup with a spoonful of whipped cream and some chopped chives.
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