1 onion, chopped
1 tbsp oil
Salt and black pepper
500g (1 lb 2 oz) peeled cooked beetroot, quartered
600ml (1 pint) chicken stock
Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to boil.
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.
Simmer on the hob.
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