Chefs' Recipes

Beetroot soup with burrata

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.
Beetroot soup with burrata

Beetroot soup with burrata

William Meppem
8
25M
1H
1H 25M

“Beetroot is one of those ingredients that in some form or another ends up on almost every menu I write,” says Shaun Kelly. “Its earthiness combines beautifully with creamy burrata.”

Ingredients

Method

Main

1.Heat oil in a large saucepan over low heat, add onion and garlic and stir occasionally until tender (5-7 minutes). Add beetroot, potato, bay leaf and cumin, place a round of baking paper directly on surface and cook until beetroot and potato are very tender (35-40 minutes), removing baking paper regularly to stir, especially towards end of cooking. Then add enough water to cover (about 1 litre), season to taste, bring to the simmer and cook until stock is well flavoured (10-12 minutes). Discard bay leaf, blend soup in a blender until smooth, add Sherry vinegar and season to taste. Divide among serving bowls, top with coarsely torn burrata, drizzle with extra-virgin olive oil, scatter with pepper and serve hot.

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