Beetroot soup with tarragon yogurt ice cubes

And we here go: #beetrootgate dish number 2. Truth to be said, T. found the recipe and executed it with no fault.  Don’t let the unusual combination of flavors stop you to try this soup. In fact, it is delicious. Ideal to serve as an appetizer or for brunch.

Beetroot soup with tarragon yogurt ice cubes (adapted from BBC Goodfood)

Ingredients

For the soup

• 3 tbsp golden caster sugar
• 75ml red wine
• 3 tbsp red wine vinegar
• 1l vegetable stock
• 500g cooked beetroot , unvinegared, roughly chopped

For the yogurt ice cubes

• 500g pot natural yogurt
• small bunch tarragon

Method 

 For the yogurt ice cubes

To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves

Half-fill  ice cube trays

Cover with cling film and freeze overnight.

For the soup

Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time.

Pour in the wine and vinegar and bubble away until syrupy.

Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.

Blend the soup until smooth

Season with lots of black pepper

Serve hot with a yogurt ice cube on top