beetroot and apple soup

beetroot and apple soup

Ingredients 
1        onion, halved
2        garlic cloves
3       tbsp olive oil
         salt and freshly ground black pepper
350g (12oz) raw beetroot, peeled and halved
1        potato, halved
4       eating apples, peeled and cored
1.5      litres (23⁄4 pints) hot vegetable stock
           or chicken stock
1–2 tbsp   dark brown sugar
            juice of 1 lemon
2 tbsp finely chopped parsley, chives,
           dill, or coriander, or a mixture
200g (7oz) crème fraîche, soured cream,
         or thick creamy yogurt

 Procedure
 A:Grate the onion and garlic in a food processor. Heat the oil in a large
pan over a low heat, add the onion, garlic, and a pinch of salt, and cook
gently, stirring once or twice, for 5 minutes or until soft. Meanwhile, grate
the beetroot, potato, and apples in the food processor.

B: Add the beetroot, potato, and apples to the pan and stew gently for
10 minutes, stirring occasionally. Pour in the stock, bring to the boil,
then cover with a lid and simmer gently for 45 minutes or until the
beetroot is cooked through.

C:Transfer the mixture to a blender and whiz till smooth. You may need
to do this in batches. Season with the sugar, lemon juice, and some salt
and freshly ground black pepper.

D: Stir the chopped herbs into the cream or yoghurt, then ladle the soup
into warm bowls and drop a big spoonful of green-speckled cream into
the middle of the deep pink soup.