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Beetroot soup
prep time: 5 mins
cooking time: 30 mins
serves: 4
season: winter
ingredients
450g organic beetroot
2 chopped onions
1 chopped leek
1 tbsp extra virgin olive oil
2 pints organic vegetable stock
1 tbsp red wine vinegar
1 tsp sugar
1 glass chateau de leoube red wine
pinch organic nutmeg
fresh bouquet garni
1 tbsp crème fraîche
1 tbsp chopped chives
1. Sauté the onion in the olive oil in a large pan until soft but not brown, add the beetroot, nutmeg, bouquet garni and stock, bring to the boil, then simmer for 15 minutes.
2. Add the wine, vinegar and sugar and simmer another 15 minutes.
3. Taste to judge you have a good balance of sweet and tart. Remove bouquet garni, purée soup in a food processor or blender until perfectly smooth, using a sieve if necessary, then return to the saucepan and add seasoning.
4. To serve, either re-heat carefully avoiding boiling, or chill: add a generous dollop of crème fraîche and chopped chives on the surface of each bowl. Note: you can use the beetroot leaves, chopped, in a delicious salad: don’t throw them away!
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