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Beetroot soup with chives

SERVES 8–10

I remember my mum started making beetroot soup for dinner parties in the 1980s and back then I thought the vivid pink concoction was the epitome of chic. I still do, and love it that something so stunningly pretty can be that good for you.

900g (2lb) whole raw beetroot

25g (1oz) butter

225g (8oz) onions, chopped

1.2 litres (2 pints) chicken or vegetable stock

110ml (4fl oz) cream or milk, or a mixture

sea salt and freshly ground black pepper

To serve

110g (4oz) sour cream or crème fraîche

2 tbsp finely chopped chives

1. Remove the leaves from the beetroot (use these for another recipe), then cut off most of the stalk, leaving about 2cm (¾in) still attached to the root. Leave the tails of the beetroot intact. Wash the beetroot carefully under a cold tap. Do not scrub them – simply rub off any dirt with your fingers. You don’t want to damage the skin or to cut off the top or tails, otherwise the beetroot will ‘bleed’ while cooking, losing important nutrients.

2. Place the beetroot in a saucepan and cover with cold water and a pinch of salt. Place over a medium heat and bring to a simmer. Cover, then continue to simmer for 30 minutes–2 hours, depending on the size and age of your beetroot. They are cooked when their skins rub off easily and a knife just slides into the centre.

3. While the beetroot cooks, melt the butter in a large saucepan over a low heat. When melted, add the onions and season with salt and pepper. Cover and cook for 8–10 minutes until soft but not coloured.

4. When the beetroot is cooked, rub off the skins and discard, then cut into chunks. Add to the onions with the stock. Bring to a rolling boil, then pour into a blender and whiz until it is quite smooth (be careful, beetroot will stain). Return to the pan over a medium heat, stir in the cream and/or milk, then taste and adjust the seasoning.

5. Serve hot, topped with a spoonful of sour cream or crème fraîche and a scattering of chives.