A belated market day recipe because I have been a bit pre-occupied this week.
My lovely neighbour Georgette was taken into hospital in the wee small hours last Monday. She was very seriously ill and luckily arrived at the hospital when she did.
However when I visited her a few days later she had bounced back and her room (they don't do wards in France) had more of a party atmosphere than anything. You could only tell that Georgette was the patient because she was wearing a dressing gown.
She will be in hospital for a while yet and will need a lot of care when she does come home. The street seems very quiet without her. She has some serious health problems but never lets it get in the way of living her life to the full. I know that she is busy making plans for her 80th birthday next month.
So this week the recipe is a quick one but very delicious. The credit for it goes to my sister Charlotte AKA the Soup Dragon.
The ingredients are simple;
a couple of shallots sliced thinly and sauteed gently in a little olive oil. Then add four or five fresh beetroot, peeled and cut into chunks and a couple of peeled, cored and thickly sliced apples (Slightly tart acidic apples work well with the sweet earthy flavours of the beetroot).
Then add a handful of fresh rosemary. I didn't have any fresh rosemary so I steeped the dried rosemary in boiling water while I prepared the rest of the ingredients and strained it to use as stock. This avoids any woody bits in the soup later. Seasoned, cover with water or stock and a dash of cider vinegar and simmer until soft. Blend ( I like mine quite chunky)
Serve with a huge dollop of creme fraiche or Greek yoghourt and sprinkle with fresh chopped herbs.
I'm now working on a slightly spicier version with fresh ginger.
However when I visited her a few days later she had bounced back and her room (they don't do wards in France) had more of a party atmosphere than anything. You could only tell that Georgette was the patient because she was wearing a dressing gown.
So this week the recipe is a quick one but very delicious. The credit for it goes to my sister Charlotte AKA the Soup Dragon.
a couple of shallots sliced thinly and sauteed gently in a little olive oil. Then add four or five fresh beetroot, peeled and cut into chunks and a couple of peeled, cored and thickly sliced apples (Slightly tart acidic apples work well with the sweet earthy flavours of the beetroot).
Then add a handful of fresh rosemary. I didn't have any fresh rosemary so I steeped the dried rosemary in boiling water while I prepared the rest of the ingredients and strained it to use as stock. This avoids any woody bits in the soup later. Seasoned, cover with water or stock and a dash of cider vinegar and simmer until soft. Blend ( I like mine quite chunky)
Serve with a huge dollop of creme fraiche or Greek yoghourt and sprinkle with fresh chopped herbs.
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