Beet Soup

Ingredients

4-6 raw beetroot, about 500g

3 bay leaves

1 onion, chopped

1 garlic clove, crushed

Olive oil

1 tbsp red wine vinegar

600ml chicken stock, hot

2 tbsp crème fraîche

2 tbsp freshly grated horseradish

4 spring onions , sliced quite thinly

2 sticks celery with leaves, from the heart, thinly sliced

2 baby carrots , finely sliced on the angle

Method

Cook the beetroot in boiling, salted water with the bay leaves for 50-60 minutes until tender. Cool in the water, then skin and dice.

Fry the onions and garlic in two tablespoons of olive oil for 15 minutes or until really soft. Add the red wine vinegar and the diced beetroot. Tip in the hot stock and simmer for 15-20 minutes.

Purée the soup, push through a sieve and season. If it’s too thick, add a little more water or stock. Chill completely if serving cold.

Spoon into serving bowls, and finish with the sliced vegetables and a slug of olive oil. Mix the horseradish with the crème fraîche and serve alongside the soup.