1 onion, chopped
1 tbsp oil
Salt and black pepper
500g (1 lb 2 oz) peeled cooked beetroot, quartered
600ml (1 pint) chicken stock
1. To cook fresh beetroot, wash well, leaving the skin on. Bring to boil then simmer for 1–2 hours, depending upon size, until tender. Drain and peel off the skins.
2. Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to boil.
3. Place in the simmering oven for 20 minutes. Purée the soup and pour into soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.
Simmer on the hob.
Notes - for a change stir in 2 tablespoons of chopped dill or a teaspoon of cumin.