Beetroot Soup with Chive Cream
A deliciously silky soup with a rich, vibrant colour – it also freezes brilliantly.
SERVES
10
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
900g beetroot
25g butter
225g onions
salt and freshly ground pepper
1.2 litres homemade chicken or vegetable stock approx.
125ml creamy milk
For the chive cream
125ml sour cream or crème fraiche
finely chopped chives
Method
Wash the beetroot carefully under a cold tap. Don't scrub, simply rub off the clay with your fingers. You won't want to damage the skin or cut off the top or tails because it will 'bleed' in the cooking. Put the beetroot into cold water, and simmer covered for anything from 20 minutes to 2 hours depending on the size and age.
Meanwhile chop the onions, sweat carefully and gently in the butter until they are cooked. The beetroot is cooked when the skins will rub off easily.
Peel all the beetroot and remove the stalks. Chop the beetroot and add to the onions. Season with salt and freshly ground pepper. Put into a liquidiser with the hot chicken stock. Liquidise until quite smooth. *Reheat, add some creamy milk, taste and adjust the seasoning, it may be necessary to add a little more stock or creamy milk.
Serve garnished with little swirls of sour cream and a sprinkling of finely chopped chives.
Watchpoint: Careful not to damage the beetroot during preparation or they will bleed
