Beetroot Soup with Feta Cheese ? Heaven is?.Everything Food ...

Sometimes a plain old cheese sandwich for lunch doesn?t appeal, today was one of those days.

Fortunately we?d swapped a cucumber from the poly tunnel for half a dozen beetroot?yesterday?down at the allotment with our ?neighbours.?

Funnily enough, Leslie?s husband hates cucumber with a passion so she never gets to eat it and Kim is the same about beetroot. ?Leslie and I definitely came out of the trader better than our other halves!

Beetroot Soup with Feta Cheese

I sliced off the top and bottom of the beetroot then peeled off the rest of skin to leave the deep red flesh. ?Be warned, this will leave your hands a very nice shade of pink!

Cut the 6 beetroot into 1cm cubes and put in a small pan with 1 litre of stock. ?I happened to use veal stock from eCuisine as it gives a rich flavour without overpowering the vegetables but you could of course use vegetable stock.

Bring the beetroot and stock to the boil and simmer for 25 mins or until the beetroot is soft.

Use a hand blender and blitz until it?s smooth and check for seasoning. ?Mind needed a couple of good grinds of black pepper and then to create some acidity I added a tablespoon of balsamic vinegar then blitz?d again to blend together.

I think the crucial element of the soup if the feta cheese, cut 1cm cubes and add it to the soup as you serve it, the salty creamy texture of the feta balances the sweetness of the beetroot perfectly.

Serve with a pita bread or something altogether more chunky and enjoy!

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Categories: Recipe | Tags: beetroot, feta, lunch |

Source: http://timogrady.wordpress.com/2012/09/10/beetroot-soup-with-feta-cheese/

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