The nose-tingling heat of horseradish and sharp sweetness of the apple both lift the stout, grounded flavour of the beetroot. The hazelnuts echo it and add a buttery richness.
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 apples, finely diced – one to cook with and one to garnish with
- 1 litre vegetable or chicken stock
- 2 tbsp of freshly grated horseradish, or used creamed to taste
- red wine vinegar, to taste
- 50g chopped and toasted hazelnuts
- bunch of parsley, finely chopped
- Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
- Add the beetroot, garlic, bay and 1 of the apples. Cook for 2 more minutes.
- Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender.
- Remove the bay leaves and stir in the horseradish. Blend the soup until completely smooth – adding a dash of water if it seems too thick.
- Taste and tweak with more salt and a dash or two of vinegar, to your liking.
- Divide between bowls and garnish with diced apples, hazelnuts and parsley.
Recipe from www.riverford.co.uk