Autumnal Beetroot Soup

A recipe given by a Polish Countess. To serve 6.

Ingredients

6 Large beetroot

1 Large onion

2 Tbs Yorkshire Rapeseed Oil

2 Large potatoes

2 Pints of Chicken or vegetable stock

½ Pint of double cream

3 Cloves Garlic

Salt & pepper

Chilli flakes

Place the beetroot in a pan and boil until tender. Remove them from the pan and skin.  Meanwhile, chop the onion, and place in a large pan with 2 tablespoons Yorkshire Rapeseed Oil to cook until soft. Roughly chop the beetroot and add to the pan with onions. Also add the 3 cloves of garlic, 2 large sliced peeled potatoes, 2 pints of chicken stock, salt and pepper, and a few chilli flakes. Boil until all the ingredients are soft then blitz with a blender, gradually adding the cream to lift the colour and smooth the consistency. Serve with a teaspoon of Greek yoghurt laced with horseradish!

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