Recipe from Keith Floyd Asplashanddash. This soup will delight you with its bright, sour-sweet taste and original combination of ingredients.It can be served either cold or hot. Which makes it versatile for any season. It's both refreshing in the summer and a super healthy, vitamin-rich, immune-boosting dish for fall and winter. And don't be afraid of the sherry in the mix. During cooking, all the alcohol will evaporate, leaving behind only a light wine aroma and sourness.
750gbeetroot(boiled, peeled and cut into large pieces)
2potatoes(medium size)
1,2lvegetable stock
300mldry sherry
4-5oranges(or 300 ml of fresh orange juice)
30gbutter
salt
black pepper
Instructions
Cut the potatoes in half and each half into 4 pieces.
Cut the onion into small cubes.
Squeeze the juice from the oranges, so that you get 300 ml. Leave 1 or 2 orange peels to peel later.
In a large saucepan melt the butter. Add the onions and cook over medium heat until soft, 7-8 minutes. Add beetroot and potatoes, stir to combine.
Pour in vegetable broth, sherry and orange juice (pass through a sieve to keep pips out). Bring to a boil, reduce heat to low, cover and cook for 30-40 minutes.
Remove from heat and let stand for 10 minutes. Pour soup into a blender and whisk until smooth, or do the same with an immersion blender.