700g beetroot, trimmed and chopped 25g butter 1 tbsp olive oil 1 onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 300g potatoes, peeled and sliced 200ml white wine 800ml vegetable stock juice of ½ lemon 4 tsp crème fraîche sea salt and black pepper
Heat a large saucepan and add the butter and olive oil. Once sizzling, add the onion and garlic, and season with salt and pepper. Cook, stirring occasionally, for 10 mins. Add the beetroot and potatoes, and mix together and fry for 2 mins. Pour in the wine and stock, and bring to the boil. Simmer, with a lid on, for 30 mins. Let stand for 10 mins to cool, then add the lemon juice. Roughly liquidise with a handheld electric blender. Divide the soup between four serving bowls and swirl 1 tsp crème fraîche in the centre of the surface of each and a sprinkling of black pepper.