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Valentines Soup


(will serve 6)

2 Med Onions
1 Med Potato
2 carrots
1 Med Fresh Beetroot
60g (2 oz.) Butter
850ml (1 pts) Stock

Some Greek Yoghurt


If you want to just serve two portions of this the rest will freeze beautifully.

Peel and dice the onion, potato, carrots and beetroot.
Put these in a heavy pot with the butter and put it on a low heat with the lid on.
Let them sweat for 30 mts or so until soft.

Add the stock to the pan and simmer for another 20 mts.

Liquidize and (for extra smoothness) pass through a sieve.

Serve with a swirl of yoghurt and a scattering of chopped chives.




February 13, 2007 09:07 AM | 0 Comments
  Martin Dwyer
Consultant Chef