Winter Soup with Smoked Salmon Grissini
With carrots, beetroot and apples. This wonderfully rich soup is a beautiful lunch or starter. The grissini looks so elegant but it’s also delicious.
What you'll need
Soup
2 Apples
4 Beetroots
5 Large Carrots
½ Cup of White Wine
Good glug of Olive Oil
½ Cup of Chicken Stock
Topping
8 Grissini Sticks
½ a Small Red Onion, very finely chopped
8 slices of Smoked Salmon
Dill, to decorate
1
- Chop the Beetroots in to eights and the Apples in quarters leaving the skin on. Chop the Carrots into similar size pieces for an equal cook time.
- Add them to a large baking tray and toss them in Olive Oil and Wine. Then give them a good sprinkle of Salt and Pepper.
- Bake at 180°C for 35-40mins. Turning them occasionally.
- Add the vegetables to a blender along with the Chicken Stock. Blend until totally smooth.
- Take your Grissini and wrap them with a slice of Smoked Salmon. Rest on the top of the bowl of soup and sprinkle with the finely chopped Red Onion and Dill.
