Beetroot Soup

Ingredients (Serves 6)

6 medium beetroots
4 tbsp butter
1 litre filtered water
sea salt
pepper
2 tbsp finely chopped chives
sour cream

Procedure

Peel the beetroots, chop them into small pieces and saute (gently, lightly fry) in butter for half an hour or until they are tender. Then add the water, bringing to a boil, then allowing to simmer for 15-20 minutes. Then use a hand-blender to puree the soup. Season with sea salt and pepper. Serve it with sour cream and chives.

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