This recipe for a hay-roasted beetroot soup with fermented black peppered honeycomb might might be just the challenge your looking for when wanting to impress guests around the dinner table. It serves six as a starter portion.
For the soup:
Ingredients
- 900 g Red beets, trimmed and washed
- Maldon salt
- Olive oil
- Clean hay
Instructions
- Place clean hay in roasting tray, place a roasting rack over and put the beetroot onto the roasting rack.
- Season with Maldon salt, drizzle with good quality olive oil and cover with foil, roast for plus minus 1 hour until beetroot is cooked through and a knife passes through easily.
Peel and dice
- 1 Cup Sundried tomatoes, finely chopped
- 1 Medium white onion, finely diced
- 1 Red chili, deseeded and finely sliced
- 4 Tblsp Honey (fermented honey)
- 1 tsp Caraway seed
- 1 tsp Fennel seed
- 1 tsp Freshly ground black pepper
- 1 tsp Smoked paprika
- 1 L Standard Vegetable stock
- 100 ml Sherry vinegar
- 50 ml Soy sauce
- Grapeseed oil or olive oil for frying
Instructions
- Fry onion, caraway seed, fennel seed, black pepper, chili and paprika to release flavours.
- Add Sundried tomatoes, and diced beetroot.
- Add honey and caramelize.
- Add vinegar and soy sauce and then top up with vegetable stock.
- Leave to simmer for 20 min.
- Season to taste with Maldon salt.
- Blend until very smooth and pass through a fine sieve.
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