Beetroot Soup

3 large or 5 medium-sized beetroot, boiled or roasted (preferred method)

2 Tbsp butter

2 Tbsp olive oil
1 onion, finely chopped
3 medium-sized potatoes, chopped into chunks
6 rashers of bacon, fried, cooled and cut up roughly
salt and pepper to taste
2 to 3 C chicken or vegetable stock (or more to achieve the desired texture)
1/2 C light cream (optional)

To serve:

6 Tbsp sour cream or crème fraîche 

2 Tbsp chives, chopped

Option 1 (roasted beets)
Blended Soup
Preheat the oven to 350°.
Wash the beetroot, but don't peel them! Wrap them in foil, and roast them in the oven for about 1 1/2 hours until they are cooked and the skin begins to loosen up. When they're ready let them to cool in the foil packets for about 30 minutes, and then chop them roughly and set aside.
Melt the butter in a large Dutch over a medium-low heat. When it begins to foam, add the olive oil and add the chopped onion. Season and cook gently for about 10 minutes before adding the cooked bacon.
Add the chopped roasted beets, chopped potatoes and chicken stock, and cook for about 20 minutes until the potatoes are cooked through.
Blend the soup in batches so that it has a smooth, velvety texture. 
Reheat slowly, adding a little more stock if you like. Check the seasoning, and with the heat down low drizzle in some cream. 
Serve with a little dollop of sour cream and chopped chives.

Option 2 (boiled beets)
Chunky Soup
Chop the beets and boil them for about 30 minutes until cooked through. Remember to reserve the cooking water!
Melt the butter in a large Dutch over a medium-low heat. When it begins to foam, add the olive oil and add the chopped onion. Season and cook gently for about 10 minutes before adding the cooked bacon, chopped potatoes, boiled beets, and the water you cooked them in. Let the soup cook gently for about 30 minutes. 
Check the seasoning, and drizzle in a splash of cream if you like.
Serve with a little dollop of sour cream.

Both versions of this soup are super scrumptious. Beets are so sweet and have that lovely earthy flavor. Be sure to wear an apron though!

Venison Liver with Bacon and Onions

Liver definitely has a very distinct flavor and texture, and lots of people have an aversion to it, but not me thank goodness! Recently we were given some super fresh venison, so I needed to find some recipes. I think I might make some pâte next time...
1/2 lb bacon 
1 lb venison liver
1 C flour
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/4 tsp ground black pepper
1/2 medium red onion, sliced
1/2 medium yellow onion, sliced
1 TBsp butter

Prepare the liver by trimming off any stringy tissues, and then cut it into half inch slices.

Put the flour in a medium bowl and stir in the seasoned salt, garlic salt and pepper. Dip the liver slices into the seasoned flour mixture, carefully shaking off any excess. Set aside on a clean plate.

Meanwhile fry the bacon for a few minutes until done, and then drain on some paper towels.

Sauté the onions in the same frying pan for about ten minutes, stirring gently until golden brown. 

Remove the onions to a plate and add the reserved bacon. Cover with foil to keep warm. 

Add the butter to the frying pan, and sauté the liver slices for about two to three minutes per side. Serve with the bacon and onions. 

Traditionally apples complement the taste of venison, so perhaps a little portion of warm apple sauce would work nicely!

Chicken Cacciatore

This is one of those old-fashioned easy peasy recipes, that's super tasty and very quick to put together. It's adapted from the Fanny Farmer cookbook which is one of my favorites!

1 oz dried mushrooms
4 Tsp olive oil
1 1/2 lbs chicken, skinned and chopped into 1 1/2" chunks
1 large onion, chopped
1/2 cup dry white wine
3  cloves garlic, chopped and crushed
1 Tsp tomato paste
14 oz can tomatoes, coarsely chopped
2 bay leaves
1/2 tsp thyme
freshly ground black pepper
grated zest of one lemon
chopped parsley

Soak the mushrooms in just enough warm water to cover them, for about half an hour. Saute the chicken in olive oil until lightly browned on all sides.
Add the onion and saute for a few more minutes, and then pour on the wine and let it bubble up.
Lower the heat, add the crushed garlic, paste, tomatoes, the mushrooms and their juice, and the seasonings.
Cover and cook on a low heat for about 45 minutes until done. Remove the bay leaves and check the seasoning. Stir in the lemon zest and garnish with the chopped parsley.

Lentil Soup

This soup is the ultimate comfort food! It's super easy to make and is just the perfect supper to have on a chilly night. Recommended soundtrack: Dean Martin or Frank Sinatra.
2 Tbsp olive oil
1 medium onion, peeled and chopped

1 leek, washed well and sliced (optional)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, chopped finely
1 x 28 oz can crushed or diced tomatoes
1 1/4 cups lentils (rinsed well)
7 cups vegetable stock (or a little more if the soup is too thick)
4 sprigs of thyme or 1/2 tsp dried thyme
1 cup elbow or spiral pasta
1 cup Parmesan, grated (Cheddar is also super tasty)

Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrots, and celery. Add the garlic and pepper and saute for about 5 minutes until the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and simmer gently for about 10 minutes. Add the lentils and stir well to coat. Add the stock and stir. Add the thyme and bring the soup to a boil. Cover and simmer for about 30 minutes over a very gentle heat until the lentils are almost tender.
Stir in the pasta, and cook for about 8 to 10 more minutes. Check the seasoning.
Sprinkle with cheese and serve hot!

Eggplant Soup

This soup is perfect when you have a glut of eggplants in August and September. It might not be the prettiest soup in the world, but it is full-flavored and makes a change from tomato soup! It's also very tasty served with plain or Greek yogurt.

3 tomatoes, halved

3 eggplants, halved lengthwise
1 small onion, halved
6 garlic cloves, peeled
2 Tbsp olive oil
1 Tbsp fresh thyme
3 cups vegetable stock
1 cup cream
3/4 cup feta, crumbled

Preheat oven to 400°F.
Place tomatoes, eggplant, onion and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast the vegetables for about 45 minutes until they are tender.
Remove from the oven, and spoon out the eggplant into a large saucepan; discarding the skin. Add the remaining vegetables and fresh thyme to the same saucepan.
Add the stock and bring to a simmer, reduce the heat and cook gently for about 45 minutes.
Allow the soup to cool slightly, then using a stick blender blitz the soup until it's smooth.
Stir in the cream, and a little more stock if the soup is too thick. 
Ladle into bowls, and sprinkle with feta. 
This soup is delicious and quite unusual. Please let me know how you like it!