Roasted beet soup
This recipe for roasted beetroot soup helps us show you that using the Big Green Egg can really add some extra flavour to a dish. There is no need for special accessories for this recipe; you won’t even need the grid. Why? Because we only use the EGG to roast the beetroot. The trick here is to leave the lid open, which is something that you normally wouldn’t do! This allows the charcoal in which we will roast the beetroot to become beautifully red hot. We will then use the roasted beetroot to prepare a delicious beetroot soup. This soup is so delicious that even seasoned carnivores will ask for a second serving! The soup is also delicious when served cold, with, for example, a boiled egg and a few slices of gherkin… Enjoy!
For the soup
- ¼ small celeriac and a few leaves of foliage
- ½ carrot
- ½ red onion
- 50 g butter
- 2 bay leaves
- 6 large beetroots
- 750 ml vegetable stock
- 2 tbsp horseradish puree
- 3 tbsp balsamic vinegar
- fresh horseradish
- 125 ml crème fraîche
- 1 small container of watercress
- Ignite the charcoal in the Big Green Egg and leave the lid open. Peel the celeriac and carrot and cut into cubes of about 2 x 2 cm. Peel the onion and cut into two quarters. Place the vegetables with butter, bay leaves, celery leaves on a large piece of aluminium foil and fold closed.
- Place the beets directly onto and between the embers and let them roast 35-45 minutes (medium-sized beets will be done in about 35 minutes, and large beets in about 45 minutes). Turn the beets every 10 minutes so they become black all around and are evenly cooked. During the final 25 minutes of cooking time, place the vegetables in the aluminium foil on the beets to cook. This ensures that they do not get too hot.
- Remove the vegetable package and the beets from the EGG and leave to rest for half an hour. Meanwhile, bring the vegetable broth to a boil.
- Break off the blackened shell of the beets with your hands and rinse them under a tap. Cut the beets into chunks, add to a blender along with the horseradish puree, balsamic vinegar and the hot vegetable broth and run it for one minute. In the meantime, remove the bay leaves from the vegetable packet and add the vegetables to the contents of the blender. Mix until smooth and add salt and pepper to taste. Peel the horseradish.
- Divide the soup into bowls and top each plate with a tablespoon of crème fraîche. Garnish with a sprig of watercress and finally grate some horseradish on top.
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