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

PT2H30M

First published in 2022
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Ingredients

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Coriander oil

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

Soup

Garnish

1

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

2

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
3

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

4

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
5

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

6

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

7

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

8

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

9

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
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