Beetroot soup with soured cream & chives

Step by Step

Step 1

Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered, for anything from 20 minutes to 2 hours depending on their size and age. Top up the pan with boiling water as necessary. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot.

Step 2

Melt the butter in a heavy-bottomed saucepan over a medium heat. When it foams, add the onion. Season well, stir, then cover with baking parchment, putting the paper on top of the onions. Cover the pan with a lid, turn the heat to low and sweat over a gentle heat for 8-10 minutes.

Step 3

Add the stock to the onions and bring to the boil. Add the beetroot, then purée in a blender or using a stick blender until thick and smooth. Season to taste and add the milk. Check the seasoning again.