Ingredients:
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
fresh dill
Method:
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.
This was just so easy to make, everything just went in the blender and it took no time at all. I tried it both hot and cold, and each one was a tasty as the other. It is really healthy too.
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