A few well-chosen ingredients will transform the humble beetroot into a dramatically pink, velvety soup. Use dill instead of chives if you prefer.
- Prepare10 mins
- Cook2 hrs
- Total time2 hrs 10 mins
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.
Wash the beetroot carefully under the cold tap. Don’t scrub, simply rub off any earth. Don’t damage the skin or cut the ends or it will bleed its colour during cooking.