Recipe Category: Soups
Beetroot, Bean and Bacon Soup with Chive Yogurt
Somewhere between a borscht and minestrone, this is a nourishing, eye popping soup.
|Preparation Time:||15 minutes|
|Cooking time:||2 hours|
- 150g streaky bacon, chopped
- 1 onion, chopped
- 2 cloves garlic. chopped
- 4 stalks celery, finely diced
- 2 beetroot, peeled and finely diced
- 1 cup dried white beans
- 2 litres chicken stock
- extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- CHIVE YOGURT
- 1 cup Greek-style natural yogurt
- 2 tablespoons fresh snipped chives
Place bacon in a large soup pot and heat on low-medium heat until the fat renders, then turn up the heat and fry until golden and crisp. Remove with tongs, leaving the fat in the pot, and drain on absorbent paper. Add onion and garlic and sauté until softened. Add celery and sauté until softened. Add beetroot, beans, stock and 1/2 cup olive oil and bring to the boil. Simmer covered for 1 1/2 hours until beans are tender. Season to taste. Portion into serving bowls and serve dolloped with yogurt and sprinkled with fried bacon and extra chives. Serve with sourdough bread.
To speed up the cooking process, use canned cannellini beans, and simmer for 45 minutes until beetroot is very tender.