Beetroot Soup
Ingredients:
Creme fraiche
Method In a large saucepan sautee the onions and garlic for about 5 minutes until soft. Stir in the beetroot and cook for a few minutes. Stir in the stock and season with salt and pepper. Bring to the boil, then cover and simmer for 30 minutes until the beetroot is tender. Remove from heat and let it cool slightly. Blitz in food processor or use hand held whizzer until smooth. Swirl in a few tablespoons of creme fraiche.
Great served with chunky farmhouse bread and real butter.
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 6 medium beetroots, peeled and chopped
- 500g vegetable stock
Creme fraiche
Method In a large saucepan sautee the onions and garlic for about 5 minutes until soft. Stir in the beetroot and cook for a few minutes. Stir in the stock and season with salt and pepper. Bring to the boil, then cover and simmer for 30 minutes until the beetroot is tender. Remove from heat and let it cool slightly. Blitz in food processor or use hand held whizzer until smooth. Swirl in a few tablespoons of creme fraiche.
Great served with chunky farmhouse bread and real butter.