Beetroot Soup With Horseradish

Ingredients:

Onion                                       : 1 large
White turnips                           : 2 (medium, diced)
Vegetable oil                            : 1 tbsp
Beetroot                                   : 450 gm (cooked, diced)
Rich vegetable or beef stock    : 1.5 l
Salt                                            : to taste
Black pepper                              : to taste (freshly ground)
Bay leaves                                  : 4
Horseradish                                : 2 tbsp (grated)
Chives                                        : 1 tbsp (freshly chopped)
Soured cream                             : 150 ml (1/4 pt)

Preparation

• Cook the onion and the turnip in the oil until softened but not browned, then add the beetroot and the stock and bring to the boil. Reduce the heat, add the seasonings, bay leaves, and a teaspoon of the horseradish, cover and simmer for 30 to 40 minutes.

• Allow the soup to cool slightly and remove the bay leaves. Then puree until smooth in a blender or food processor. Rinse the pan and return the soup to it and reheat the soup gently. Mix the remaining horseradish and most of the chives into the soured cream. Season the soup to taste and serve with a large dollop of the flavoured soured cream in each portion, topped with chives.

Note: This peppery soup is delicious. But take care that your beetroot has not been dressed in vinegar before use or your soup will taste horrible ! Fresh beetroot is best.