Name: Tomato Beetroot Soup with Grilled Pepper and Basil Crostini recipe by Rita Arora at BetterButter
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 3
Ingredients: FOR SOUP; Butter 2 tbsp; Olive oil 1 tbsp; Bay leaf 1; Cinnamon 1 stick; Onion 1 (thinly sliced); Garlic 5 cloves; Tomato 5 (quartered); Water 3 Cups; Beetroot 1 large (peeled and diced); Black pepper powder 1/2 tsp; Salt to taste; Cream 4 tbsp; Black peppercorns to garnish ( crushed); FOR THE CROSTINI -; Red bell pepper 1; Basil (Tulsi) leaves 10 ( finely chopped); Olive oil 1 tbsp; Lemon juice 1/2 tsp; Black pepper powder 1/2 tsp; Salt to taste; Baguette 1; HOMEMADE BAGUETTE -; 4 cups of flour; 1-1/2 cups of luke Warm Water; 1-1/2 tsp of Yeast; 1 tsp of sugar; 1 tsp of salt

Ingredients Serving: 3

FOR SOUP
Butter 2 tbsp
Olive oil 1 tbsp
Bay leaf 1
Cinnamon 1 stick
Onion 1 (thinly sliced)
Garlic 5 cloves
Tomato 5 (quartered)
Water 3 Cups
Beetroot 1 large (peeled and diced)
Black pepper powder 1/2 tsp
Salt to taste
Cream 4 tbsp
Black peppercorns to garnish ( crushed)
FOR THE CROSTINI -
Red bell pepper 1
Basil (Tulsi) leaves 10 ( finely chopped)
Olive oil 1 tbsp
Lemon juice 1/2 tsp
Black pepper powder 1/2 tsp
Salt to taste
Baguette 1
HOMEMADE BAGUETTE -
4 cups of flour
1-1/2 cups of luke Warm Water
1-1/2 tsp of Yeast
1 tsp of sugar
1 tsp of salt

Instructions

FOR SOUP -
In a saucepan, heat 1 tbsp of butter and 1 tbsp of olive oil.
Add the bay leaf, cinnamon stick, onion, garlic and tomatoes. Saute for two minutes.
Add 2 cups of water and bring to a boil.
Cook till the tomatoes are soft.
Once the mixture cools down, Discard the bay leaf and cinnamon stick and blend this mixture .
Strain
In a separate pan, saute the beetroot with the remaining 1 tbsp of butter.
Add 1 cup of water and cook.
till the beetroot is done.
Once the mixture cools, blend it into a puree.
Transfer the tomato soup to a saucepan and add the beetroot puree. Bring to a boil.
Season with salt and pepper.
Discard the scum
Soup is ready.
Serve the soup with the swirl of cream and garnish with freshly crushed peppercorns.
FOR THE CROSTINI -
Rub the bell pepper with a little bit of oil
and grill in a preheated oven at 220° C for about 20 minutes,
untill the skin is charred. Keep aside in a bowl.
Once the grilled pepper cools down, remove the skin,
deseed and cut into small dices.
In a small bowl, add all the other ingredients( basil leaves, lemon, garlic, salt and black pepper) to the chopped bell pepper and mix well.
Slice the baguette and lightly toast them.
Spoon the mixture over these slices and serve.
FOR BAGUETTE
Add the sugar and yeast in a small bowl in warm water and set aside to proof for about 5 minutes.
In the bowl, add the flour and salt along with the yeast mixture.
knead the dough for about 6 to 7 minutes or until you have a smooth dough.
Oil a large bowl with some vegetable oil and place the dough in the bowl, cover with plastic wrap and place it somewhere warm to rise for about an hour or until doubled in size.
Dump dough on a floured surface and cut into 3 equal pieces, roll each piece into a 12 inch rope and place them on a baguette pan. ( I have made my baguette pan with foil paper)
Shape it
Put the cut marks
My baguette pan from foil paper.
Cover with a towel and let them rise until doubled, about an hour.
Preheat the oven to 180- 200 degrees, place a pan with water on the bottom rack in the oven. (optional)
Place the baguette pan on the middle shelf and close the oven door.
When it gets the golden brown colour on top, cover the baguette with foil to avoid burning from top.
Let them bake for about 15 minutes or until crispy and brown.
Allow them to cool a bit before serving

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