Beetroot, ginger, sage, thyme
Serves: 6-8 Preparation: 10 minutes Cooking: 50 minutes
6 large beetroots
2 tbsp butter
2 tbsp olive oil 1 large onion, peeled and finely chopped
6 sage leaves
2 sprigs of thyme — leaves only 1 tbsp fresh ginger, peeled and chopped
1 tbsp brown sugar
1 bay leaf
Salt and pepper
150ml sour cream
Scrub the beetroot and place in a large pot of cold water.
Bring to the boil, reduce to a simmer, and cook the beetroots on medium heat until they are soft when pierced with a knife. Set them to one side to cool.
When they are cool enough to handle, peel off the skin and dice the flesh.
In a large saucepan, heat the butter and olive oil, add the onion and fry for about five minutes until it is golden.
Add the sage leaves, thyme and ginger and fry for another minute.
Add the beetroot, brown sugar, bay leaf and salt and pepper, add just enough water to the pan to cover the vegetables and cook for 10 minutes.
Using a stick blender, blend the soup until is the texture of smooth cream, then cook for a further five minutes. (If you do not have a stick blender, blend the soup in batches in a blender or food processor then return it to the pan to cook for 5 more minutes.)
Serve the soup hot with a tablespoon of sour cream on top.