Beetroot soup
Ingredients
- 1 onion, chopped
- 3 pre-cooked beetroots, chopped
- 80 g butter
- 100 ml port (or Marsala, an Italian variety)
- 500 ml vegetable (or chicken) stock
- 200 ml cream
- salt, pepper to taste
Method
- Melt butter in a large saucepan. Add onion and beetroot cubes and gently fry over medium heat while stirring, for a few minutes. Add port (or Marsala), stock and cream. Simmer for 30 to 40 minutes. Remove from heat and blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred and season to taste. Serve hot, lukewarm or cold.