Roast beetroot soup with beet top pesto
Serves
Fa User">4 Class="fa
People
Prep Time
10
Minutes
Cooking Time
50
Minutes
CUISINE
Irish
COURSE
Starter
Method
Loosen In Oil Enough You It Place To Of Until Have Adding Consistency Jar And A A Rapeseed The Food In All Fridge Blitz Sterilised A Paste, Ingredients The Into Right Make Processor The To Transfer Pesto, Smooth Together To The
To Preheat The 200°c Oven
The Beetroot The With Is Black Covering For (unpeeled) And In Drizzle Water, With The Little A Some And Thyme Oil Pour Sea Easily Cloves Salt Through To 40 Enough Cooked And A In Season Tin Finger Pepper Knife Little Your Well Roast Slide Should Garlic Cooking Oven Foil Along The With Around Reach Sprigs Halfway Of When Your Generously Everything Until The Beetroots Covered Through Roasting Minutes, Knuckle Over Rapeseed A Of First In Place
And To Out And And Leave Up Of Their And Take Handle Cool, Sharp The With Just Slip Skins Roughly Tail Chop Your With Of Knife Fingers Enough Them To A Top The Out Them Oven Beetroot
From Squeeze As In Through Garlic The Beetroots Their The Along The Place The Strain Large Pot Saucepan Roasting Skins The Out Flesh A Well The Soft A Tray Sieve Into Of Liquor Into With Saucepan
Of Then You Check Of In The Top Add Bowls Blitz You Fraiche Heat Everything The Need Over Serve The The Stick And Stock In With Stock To Need Drizzled A Pan A More The Separate A Until Soup Generously And Then Pesto On Half of Beetroot Stock And Dollop Use Seasoning With Up The Get May Pour In For Of Crème Blender All Stock Good Your Consistency Right
Ingredients
Of Beetroots Tops Left Scrubbed, Tops, With 1kg Aside
Of 4 Cloves Garlic
Thyme Sprigs Of Small Handful
Oil Rapeseed
1 Litre Vegetable Of Stock
Pepper Sea Salt Black And
Serve Fraîche Crème To
for Pesto: The
Reserved Tops, Leaves Beet Only
Chopped Handful Parsley, Of Small
1 Of Chopped Fat Garlic, Clove
1 Of Juice Lemon
Of Sea Salt Pinch
Walnuts 50g
Oil Rapeseed
Method
Make In To Right A And Together Loosen Blitz Enough Transfer A Have Processor Paste, Consistency Adding The It The Pesto, Fridge You Food To All Of Smooth Into In Jar Ingredients To The A Oil Place Until Sterilised The Rapeseed
To 200°c Oven The Preheat
Thyme Covered 40 The Foil Minutes, Slide Through Oven Well The Finger Over And To In (unpeeled) When Salt Little Cloves Is With The Pepper Beetroots Cooking Everything Roasting Of A Knuckle Beetroot Oil Through Garlic Your Enough Pour Your Season Rapeseed Knife In Around Drizzle The With Black Along Generously For And In The Until Reach Should Tin And Place With Halfway Covering Water, Little A Roast Easily First Some Sea Cooked A Of Sprigs
Cool, Out The Beetroot The Handle Them Chop Leave Roughly And Skins Fingers Their Of Top Slip Take To And Knife Them Just And Oven Tail With Out To Sharp A Your Up And Of Enough With
The Their The Large Tray Skins Saucepan Into Well Of The Garlic Out Squeeze Saucepan Liquor Sieve Flesh In Strain As Pot The Along The The Beetroots With A Soft Place Into From A Through Roasting
Your Heat Consistency You Stock And All For Of Then A And A Until With Seasoning And Stock The The Everything More You Dollop Need Pan Serve Generously Top Fraiche A The Need Blender The Stick To Blitz Pour Soup Of With Crème Separate In Then Pesto In Stock Half of Over Add In The Right May Stock The Good Get Bowls On Beetroot Drizzled Use Of Check Up