|
25 g/1 oz/2 tbsp butter or margarine
1 onion, chopped
1 celery stick, chopped
4 raw beetroot (red beets)
225 g/8 oz tomatoes, skinned
600 ml/1 pt/2.5 cups Vegetable Stock
Salt and freshly ground black pepper
30 ml/2 tbsp soured (dairy sour) cream
|
|
Method :
Melt the butter or margarine in a large saucepan and fry (saute) the onion
and celery until soft but not brown. Add the beetroot, tomatoes and stock,
bring to the boil, cover and simmer gently for about 1 hour until the
beetroot are tender. Puree in a food processor or blender. Return the soup
to the saucepan, season to taste with salt and pepper and reheat. Spoon
into warm soup bowls, add a swirl of the soured cream to each one and
serve. |