Beetroot Soup with Crème Fraîche

Name: Beetroot Soup with Crème Fraîche
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; Juice of ½ lemon; 1½ pints/850 ml good chicken stock; Salt and freshly ground black pepper; ½ teaspoon good horseradish – that made by Moniack is the best; ½ teaspoon good horseradish – that made by Moniack is the best; 2 oz/56 g butter; 1 fairly large or 2 smaller onions, skinned and chopped; 5 beetroots – each about the size of a cricket ball; 1 tub of full fat crème fraîche (10.6 oz/300 g)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

We don’t eat nearly enough beetroot. Such a delicious root vegetable deserves far more attention than it gets. This is such a simple soup, yet spectacular in its appearance. Raw beetroot is as good as cooked.

Ingredients

5 beetroots – each about the size of a cricket ball
1 tub of full fat crème fraîche (10.6 oz

Starter
Gluten-free
Soup

Method

Peel all the beetroots and chop four of them. Grate the remaining beetroot, not too coarsely, and mix it into the crème fraîche. Set on one side – this is for the garnish, which is, at the same time, an integral part of the soup.

Melt the butter in a saucepan and sauté the chopped onion in the butter for several minutes, until it is soft and just beginning to turn transparent and golden