Beetroot Soup

From "Miss Dahl's Voluptous Delights" published by Harper Collins. Observer interview and more recipes here.

Beetroot soup

Serves 4

6 medium-sized beetroots
5 spring onions, white parts only
olive oil
1.5 litres vegetable or chicken stock
shot of vodka
juice of ½ lemon
2 tbs crème fraîche
salt and pepper
good handful of dill
chopped hardboiled egg, to serve

Wash and trim the stalky bits of the beetroot.

Sweat the onions in a pan with some olive oil on a low heat until they are translucent. Then add some stock to the onions and leave on a low heat to warm.

In another pan, cover the beetroot with water, bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender. Drain, and when cool enough to handle, peel off the skins and cut the beetroot up into rough chunks.

Put the beetroot into a blender with the onion stock and pureé until smooth. Add the shot of vodka, lemon juice and crème fraîche, season and give the mixture another whizz in the blender.

You can serve this hot or cold. Either way, serve with the chopped dill on top, a swirl more of crème fraîche and some chopped hardboiled egg if you feel like it.