Had a “business lunch” at The Chequers today, a comfy little gastro pub in Bath that does a very good lunch set meal deal (£12 for two courses, £15 for three). I ended up sharing the two courses with my business friend: she took the main, and I took the curried beetroot soup. In the words of my biz pal: “amazeballs”.
The bonus: the kind gentleman who served us explained to me how I can recreate this orgasmic soup at home. Let’s see if I can remember what he said:
- ~6 cooked beetroot (boiled or roasted – roasted is better)
- 1/2 onion
- 4 cloves of garlic
- cumin seeds
- coriander seeds
- caraway seeds (the “magic” ingredient)
- double cream
Blitz the cooked beetroot in a food processor to a fine paste. Cook up the onion and garlic with the seeds and turmeric, then add the beetroot puree and cook for a little while. Then pass everything through a muslin cloth. Stir in double cream to taste. Serve, garnished a bit of olive oil or double cream and fresh coriander.