Beetroot  & dry porcini consomme served with Irish grilled black pudding and fat scallop, covered up with Dublin bay prawn and salmon caviar

 

Ingriedience

1 kg uncooked beets

1 Parsnip

1 whole raw onion
2 carrots

Bunch of fresh herbs – Lovelage, parsley, dill
Handful of dry mushrooms

3 pints vegetable stock
2 tsp red wine vinegar
Pinch of sugar and squeeze of lemon
Salt & pepper to season

Method

Soak the mushrooms first in a hot water for 10 min.

Peel the beets and cut into small pieces.
Simmer stock add beets, carrots, onion,parsnips and bunch of herbs tided up together, simmer until vegetables are softer but not overcooked, soup will turn red with slithly brown color.
Add the mushrooms and simmer for another 20 minutes
Strain through a sieve. Do not press the vegetables.
Return the soup to the pan to reheat. Add vinegar for bright purple color and zink flavour. Add salt & pepper with a little squiz of lemon to accompanied the seafood..( only little dash..not too much )

Serve in a nice white soup bowl with grilled black pudding , both sides fried scallop &  prawn…decorate with  caviar for brightness & texture.

Perfect for romantic dinner or small family gathering

Enjoy x