Hot Beetroot Soup

• 1 lb (450 g) raw beetroot
• ½ lb (225

Always use raw, uncooked beetroot for the best flavour and colour in beetroot soup. For a special occasion, stir a spoonful of unwhipped, double cream into the centre of each serving.

Remove the skins from the beetroot and peel the potatoes. Cut both up into large dice. Peel and finely chop the onion. Melt the butter in a large saucepan. Add the onion, beetroot and potato. Cover with a