beetroot soup with feta
 
3 - 4 medium  (apple-sized) beets, grated coarsely, or chopped into small
  dice
2 large  ripe tomatoes, halved
1 clove  garlic, chopped
2 Tbsp  olive oil
1 medium  onion, finely chopped
2 cup  good beef or vegetable stock
  sea salt and freshly ground black pepper
4 oz.  feta cheese
 
preheat the oven to 375 f. 
place the halved tomatoes in an ovenproof glass roasting pan. add the 
garlic and drizzle with half of the olive oil. roast for 12 minutes in 
the oven until soft. once the tomatoes are cool enough to handle, remove 
the skins and pass through a mesh strainer to remove the seeds. 
heat the remaining oil in a pan and sweat the onion for 3 minutes until 
soft. add the beetroot and the stock and bring to the boil. season 
lightly with the sea salt and freshly ground black pepper. simmer gently 
for 10 minutes or until the beet becomes tender. 
stir in the tomato purée, transfer the soup to a blender and process 
until completely smooth. taste and adjust the seasoning if necessary. 
to serve, divide between warm bowls and crumble over a little feta into 
each bowl. serve with crusty bread. 
 
note: this soup can also be served cold. 
 
 
 
 
(ID: 75952) Mirror: rec.food.recipes: Sat, Sep 18, 2004


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