Ingredients: Yields 4 servings
From the fresh produce market:
4 raw red beets
From the cheesemarket:
3 tbsp. crème fraîche
From your larder:
1.5l chicken or beef broth
- Chop and sauté the onion. Add the broth and bring to the boil.
- Add the beets – peeled and chopped – and the tomatoes. Season with salt and pepper. Cook for 20 minutes on low heat.
- Blast the soup in a blender, add the crème fraîche and the juice of 1/2 lemon.
Tip: When you are ready to serve, why not sprinkle some finely shredded dill on the piping hot plated soup.