Beetroot Soup With Chive Cream Recipe

1. 1

   Wash the beetroot carefully under a cool tap.

2. 2

   Do not scrub it, simply rub off the oil with your fingers - you do not want to damage the skin or possibly cut off the top or possibly tails because the beetroot will 'bleed' in the cooking.

3. 3

   Put the beetroot in to boiling water and simmer, covered, for anything from 20 min to 2 hrs, depending on the size.

4. 4

   The beetroot are cooked when the skins will rub off easily.

5. 5

   Meanwhile, chop the onions and sweat carefully and gently in the butter till they are cooked.

6. 6

   Chop the beetroot and add in the onions.

7. 7

   Season with salt and pepper.

8. 8

   Put into a liquidizer with the chicken stock.

9. 9

   Liquidize till quite smooth.

10. 10

    Reheat, add in a little cream, taste and adjust the seasoning - it may be necessary to add in a little more stock or possibly cream.

11. 11

    Serve garnished with swirls of whipped lowfat sour cream and a sprinkling of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.