BEETROOT SOUP WITH SALAMI & SAGE

HANDS-ON TIME 15MIN. COOKING TIME AROUND 1HR 10MIN. SERVES 6 ✶✶2½tbsp olive oil ✶✶ 1 medium onion, chopped ✶✶ 1 leek, sliced ✶✶ 1 carrot, chopped ✶✶ 1 celery stick, chopped ✶✶450g (1lb) raw beetroot, cubed ✶✶ 1 large potato, cubed ✶✶ 1tbsp tomato purée ✶✶ 1.4 litre (2½ pint) hot beef or vegetable stock ✶✶ 12 pieces thinly sliced salami ✶✶About 15g (½oz) fresh sage leaves ✶✶ 150ml (5fl oz) soured cream 1 Heat 2tbsp oil in a pan and gently fry the onion, leek, carrot and celery for 20min. Stir in the beetroot, potato and tomato purée. Fry for 2min more. Add the stock and bring to the boil, then cover and simmer for 30–35min until the beetroot is tender. Cool, then whiz in batches in a food processor. 2 Fry the salami in the remaining oil for 1-2min until crisp. Add…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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