CookEat Recipe
Beet and Red-Wine Soup with Fried Croutons
A bright beet soup in seasoned chicken broth with lemon, cinnamon, nutmeg and a little sweetened red wine, finished with fried croutons.
Method
Steps
Step 1
Boil the scrubbed whole beets in water until a knife passes through, about 35–50 minutes depending on size. Cool enough to handle, slip off skins and chop into small pieces.
Step 2
Bring the seasoned chicken stock to a simmer. Add chopped beets, fresh lemon juice, cinnamon and nutmeg, then boil gently for the source's fifteen minutes.
Step 3
Mix the red wine with the teaspoon brown sugar, pour into the soup and simmer a further five minutes. Taste and adjust salt and pepper, keeping a brothy texture with recognisable beet pieces.
Step 4
While the soup finishes, fry the bread cubes in butter until crisp and golden. Ladle the hot soup into bowls and add or serve the croutons just before eating.
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