Beetroot soup with soured cream & chives

Name: Beetroot soup with soured cream & chives
Prep time: 10 min
Total time: 2 h 10 min
Yield: 4
Ingredients: 450 g Waitrose Duchy Organic Beetroot, washed carefully (see cook’s tip); 15 g Waitrose Duchy Organic Unsalted English Butter; 2 Waitrose Duchy Organic Onions, roughly chopped; 600 ml chicken or vegetable stock; 100 ml Waitrose Duchy Organic British Free Range Whole Milk; 4 tbsp soured cream or crème fraîche; 2 tbsp finely chopped 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.

4.5 out of 5 stars(3) Rate this recipe

Gluten freeVegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseStarter
Prepare10 mins
Cook2 hrs
Total time2 hrs 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Cook’s tip

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.

Typical values per serving when made using specific products in recipe