Beetroot soup with Lincolnshire honey and crème fraîche

Serving size: 4/6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:

500g cooked beetroot
2 peeled white onions
1 clove of garlic crushed
2 pints vegetable stock
2 sprigs of thyme
Lincolnshire honey
1 small tub crème fraîche
Sea salt
Cracked black pepper
Salted butter


Featured in:
June 2017

METHOD
Roughly chop the onions and sweat off with a nob of butter for a couple of minutes until soft but not coloured. Add the crushed garlic clove and thyme. Once infused add the vegetable stock and bring to the boil.

Add the cooked beetroot and boil for a further 2 to 3 minutes as you don’t want to lose the colour.

Remove from the heat and liquidise until smooth, check for seasoning.

Mix the honey and crème fraîche together (to taste) then simply spoon on top of your soup when serving… simple but delicious.



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NEW SPRING MENU LAUNCHED AT CASTLE HOTELThe Castle Hotel and Reform Restaurant in Lincoln has recently launched their spring menus in their Reform Restaurant, prepared by their new head chef Raif Mason formerly of Cognito, The Hope & Anchor & Winteringham Fields.The menus and further information about the hotel can be found at: www.castlehotel.net ... See MoreSee Less