-
1
Preheat the oven to 400F.
-
2
Wrap each beet in foil and bake for one and a half to two hours until tender.
-
3
Unwrap partly and leave for a while until bearable to touch.
-
4
And Id put on rubber gloves for this, too, or youll have a touch of the Lady Macbeths about you after.
-
5
Gingerly peel themwhen theyre this well cooked the skin should rub off easilyand then cut them into chunks.
-
6
Put them in the food processor with the juice of the lime, the cumin and coriander and blitz to a pulp while pouring the stock down the funnel.
-
7
You may want to wear an apron for this (or stand well back).
-
8
Indeed, you may feel happier doing this in two batches.
-
9
Taste for salt and pepper, blitz again and then pour into a large pitcher.
-
10
Add the split scallions and leave to cool before covering with plastic wrap and refrigerating for up to three days.
-
11
Just before you want to eat this, pick out the scallions and, to make for a desirably creamy base, blitz again while adding the sour cream ( 3/4 cup first, then see if you want the rest).
-
12
Decant back into the pitcher (for easier pouring) then duly pour into waiting teacups.
-
13
If youre using more capacious soup bowls in place of the cups, you may find you feed only six from this.
