Beetroot Soup
Oriental Style
Beetroot Soup
Makes
4 servings in 20 minutes
Posted
by Eli Poppe : 16 April 2005
Chicken / Asian
(Malaysia) / Main Dish / Gas or electric cooking/ No marination
You can buy beetroot already
cleaned and cooked, so preparing this is quite easy to do.
The dish has the most amazing colour: deep creamy, almost fluorescent pink. Not sure if the photo does it justice. As a result, it looks quite unhealthy, but of course isn't; quite spicy but still with a mellow aftertaste. I love it :-)
One word of advise though, in case you are not used to cooking beetroot: it is quite juicy, and rather colourful, so beware of staining your clothes and cooking equipment...
INGREDIENTS
- chili paste :
- 2 cloves of garlic
- 2 tablespoons chopped ginger
- 2 dried chilies (more if you want it really hot), crumbled
- 1 stalk of lemon grass, finely chopped (after removing the outer layer)
- 1 tablespoon of mint
- the juice of 1 lime
- soup :
- 1 red onion, finely chopped
- 1/2 teaspoon of ground cumin
- about 11 oz (350 gr) beetroot, cooked and chopped into small cubes
- 16 fluid oz (1/2 l) good chicken stock
- 6,5 fluid oz (200 ml) of coconut milk
- salt and pepper
- to taste : a bit of olive oil
- presentation :
- some lime juice
- 4 tablespoons of cucumber, finely chopped
- 2 tablespoons red onion,
finely chopped
PREPARATION
- Put the ingredients for the chili paste in a blender and process until you have a rough paste. If it stays to dry, you can add more lime juice or a bit of olive oil.
- Put a pan on low heat, and melt the onion and cumin until the onion is soft.
- Add the rest of the ingredients and the chili paste, bring to boiling point and let simmer for about 10 minutes.
- Present the soup in soup bowls, and after your guests have expressed their concern about the colour of the soup, let them add lime juice, cucumber and onion to taste.
- Bon appetit!
Eli Poppe : to make real music with real musicians, for true music lovers. Our scope: Blues, blues and blues... from the heavy Texas Blues of ZZ Top and Stevie Ray Vaughan, through the Power Trio Blues of Eric Clapton and Cream to the Patriarchs: Robert Johnson, Howlin' Wolf, Muddy Waters, T-Bone Walker, BB King... and so much more... "
