Beetroot soup with soured cream & chives

A few well-chosen ingredients will transform the humble beetroot into a dramatically pink, velvety soup. Use dill instead of chives if you prefer.

Ingreadient

• 450g Waitrose Duchy Organic Beetroot, washed carefully (see cook’s tip)
• 15g Waitrose Duchy Organic Unsalted English Butter
• 2 Waitrose Duchy Organic Onions, roughly chopped
• 600ml chicken or vegetable stock
• 100ml Waitrose Duchy Organic British Free Range Whole Milk
• 4 tbsp soured cream or crème fraîche
• 2 tbsp finely chopped chives

Step by step

• 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.
• 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.
• 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.
• Serve topped with the soured cream or crème fraîche, and chives.