Inspired by Valentines Day this weekend i added an extra sweet touch to my red beets and bacon soup today: a cream heart.
I tried blitzing the bacon with the vegetables and i found i could not get it fine enough and disliked the grainy bacon texture. By boiling the bacon with the vegetables and removing them before blending: the bacon taste is there and a better texture result.
3 medium size red beets - peeled and cut in equal size chunks
1 onion - diced in chunks
200gr of smoked bacon in chunks
1 liter of vegetable stock
50 ml of cream
1. Brown the bacon in the soup pot till crisp, add a little stock as to absorb all the flavour and let simmer for 5 minutes.
2. Add the beets and onion chunks. Cover with stock. Bring to the boil for 5 minutes and let simmer on lower heat till stock is reduced by 1/3 and beets are soft, about 20 minutes orso.
3. Sift the stock and remove the bacon. Blitz the beets and liquid till smooth. Add the cream for a smooth finish. To taste season with salt and pepper. Alternatively add some crisp bacon and serve.