6 medium beetroots, pre-cooked in thier own juices
2 tbsp olive oil
5 spring onions
1.5 litres vegetable or chicken stock
55 ml vodka
1/2 lemon, juice only
1-2 tbsp creme fraiche
salt and pepper
Heat the oil, over a low heat in a large saucepan and gently fry the spring onions for 4-5 minutes. Until they are translucent.
Pour in the stock and continue to cook on a low heat to warm through.
Cut the beetroot into rough pieces.
Blend the beetroot, spring onions and stock in a food processor until smooth.
Add the vodka, lemon juice, creme fraiche and seasoning. Blend again.
Serve the soup hot or cold, stirring in a spoon of creme friache and a sprinkling of dill.
Taken from Sophie Dahl's, Miss Dahl's Voluptuous Delights.