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1 onion, chopped

1 tbsp oil

Salt and black pepper

500g (1 lb 2 oz) peeled cooked beetroot, quartered

600ml (1 pint) chicken stock

Garnish:
Crème fraîche
Dill

To cook fresh beetroot, wash well, leaving the skin on. Bring to boil then simmer for 1–2 hours, depending upon size, until tender. Drain and peel off the skins.

Serves 4–6

Method
Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to boil.

AGA cooking
Place in the simmering oven for 20 minutes. Purée the soup and pour into soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.

Conventional cooking
Simmer on the hob.

Notes
For a change stir in 2 tablespoons of chopped dill or a teaspoon of cumin.

 

If you like this recipe, you may also like Jerusalem Artichoke Soup

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