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- 2 bunches medium sized beetroot (approximately 10 beets) – stalks removed
- 2 x large pears (firm)
- 1 x baby fennel bulb
- 2 x fat shallots
- 2/3 cups pear cider
- 250 ml stock (chicken or vegetable)
- 3 Tbls butter
- 2 pinches salt and pepper
- 1 splash olive oil
- 1 handful garnishes
Turn your oven to the highest temperature.
Line a baking tray with baking paper and spray with oil.
In a sink of cold water, using gloves, rub your beetroot skin until it is clean. Careful as the red stains.
Slice your beetroot in half lengthways and place cut side down on the tray.
Cut the stalks off your pears and slice in half lengthways. Slice in half again (lengthways) and chop off or remove the seeds.
Place on baking tray with the beetroot.
Finely sliced your fennel and 1 shallot and place on baking tray.
Generously season with salt and drizzle with oil.
Place in the oven and allow to cook, crisp and char for approximately 1 hour.
Close to the end of the hour, in a large saucepan, place your butter and a large glug of oil over a medium heat.
Add some salt and your shallots and saute for 3 minutes. You do not want to brown the shallots or evaporate the butter.
Add your cider and bring to the boil. Turn down to a simmer for 2 minutes.
Add your vegetables to the pan and mix well, allowing everything to coat. Simmer for 1 minute.
Add your stock, season the soup and replace lid.
Bring to the boil, then simmer for 10 minutes.
Once cooked, transfer to a blender and pulse until you get the consistency you want (I like a thick puree so it holds up the garnishes).
Serve in white bowls and with brightly coloured garnishes (I like cider poached prawns, homemade quinoa crisps and sliced pear)
Serves 4 as an entree or 2 as a main.
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