I had Chef John Dornback’s spectacularly fresh soup served to me as a cool on the tongue amuse bouche at Basi Itali in Columbus, Ohio. In larger portions it would make a terrific warm weather first course.
serves 6 as a first course or 16 or more as an amuse bouche.
- 2 red beets washed and quartered
- 1 pint strawberries, washed and dried
- 2 large shallots, peeled & halved
- 1 stalk celery, quartered crosswisw
- 1 orange, zest only
- ½ teaspoon crushed red pepper, or to taste
- 1 cinnamon stick
- 2 cup white wine
- ¼ cup white wine vinegar
- 8 cup vegetable stock
- ½ cup grated fresh horseradish
- ½ lemon, zest only
- ½ cup very good extra-virgin olive oil for drizzling
- 6 or more fresh mint leaves, or chives stalks, as garnish
- 3 strawberries cut into very tiny dice (optional)
Place beets, strawberries, shallots, celery, orange zest, red pepper flakes, cinnamon, white wine, vinegar, and vegetable stock in a large stock pot, set over medium low heat. Bring to a boil, simmer and reduce to 4 cups, about 1 ½ hours. Remove from heat and let liquid steep for at least 1 hour before straining though fine mesh sieve. Chill liquid well and season with salt and white pepper to taste. Consommé may be made up to one day ahead, stored covered and refrigerated.
Add ½ cup grated fresh horseradish, olive oil, and lemon zest to a small saucepan set over medium-low heat. Bring oil to a simmer for 5 minutes. turn of heat and let oil steep for at least 1 hour. Strain oil through fine sieve. May be made up to one day ahead, stored covered and refrigerated.
To serve divide tiny dice of strawberries (if using) between 6 chilled soup bowls or 16 shot sized glasses. Pour the consommé on top. Drizzle with horseradish oil to taste just before before serving, garnish with mint, chives or an herb of you choice.