Recipe of Gordon Ramsay Sig's Beetroot, Cumin and Salmon Soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sig's beetroot, cumin and salmon soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Sig's Beetroot, Cumin and Salmon Soup is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have sig's beetroot, cumin and salmon soup using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:

1. Prepare 1 medium red onion
2. Make ready 1 potato 200-215 g not the ones that boil to a mash
3. Make ready 2 fresh beetroot about 400 g
4. Take 2 tbsp butter or margerine
5. Prepare 1/2 tsp cumin seeds or more if liked
6. Make ready 1 ltr instant vegetable stock
7. Take 1 glass red sweet wine
8. Get 4 small, thick cut pieces of cooked peppered salmon
9. Take 1 small tub of creme fraiche
10. Get Sorry that I dont have more photos, made this a long time ago

Instructions to make Sig's Beetroot, Cumin and Salmon Soup:

1. First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.))
2. Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish.
3. When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
4. Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
5. Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin.
6. You may use steamed celeriac instead of the salmon.

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