Chilled beetroot soup with smoked eel, coriander, orange and crème fraîche

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This refreshing soup combines earthy beetroot with the richness of smoked eel, zesty orange and coriander - perfect for a smart starter or light lunch dish. 

First published in 2022




Coriander oil

  • 50g of coriander, leaves picked
  • 100g of olive pomace oil





Make the coriander oil by blanching the picked coriander for 1 minute in boiling water. Refresh in iced water then place into a clean jay cloth or piece of muslin and squeezing out the excess liquid


Heat the oil to 90°C in a Thermomix before adding the coriander and blitzing on full power for 1 minute. Strain the oil overnight through a fine sieve

  • 100g of olive pomace oil

Place a frying pan over a low heat and add the butter. Once melted, add the shallots and garlic and cook gently, until soft


Add the beetroot and continue cooking for 10 minutes or so, then add the vinegar to deglaze the pan

  • 500g of beetroot, peeled and roughly diced
  • 20g of balsamic vinegar

Reduce the vinegar by half before adding the water, thyme and salt


Simmer gently for a couple of hours, or until the beetroot is cooked, topping up water if necessary


Transfer to a blender (taking care not to fill more than halfway if the mixture is hot), and blitz until smooth, then pass through a fine sieve


Adjust the consistency with a splash of water if necessary, and check the seasoning before transferring to the fridge to chill until completely cold


Plate up the soup by dividing between 6 bowls, and topping with the diced smoked eel, crème fraîche, micro-coriander leaves and orange segments. Finish with a drizzle of the coriander oil

First published in 2022

One of the youngest winners in MasterChef: The Professionals history, Steven Edwards is a chef bursting with both ambition and creativity. This is clear for all to see at his restaurant etch. in Hove, where his accomplished, modern British cookery has won him numerous accolades.

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