Jan’s Kitchen

Jan Inglis is well known to her friends and lucky guests as a creator of inventive and delicious food. In the first of a regular series, she offers this recipe for a rich, red, immensely tasty soup.

Beetroot Soup

Ingredients

Onion, 1 medium-sized

Potato, 1 small
Raw beetroot, 1lb (450grms)
Butter or margarine, 1oz (25grms.)
Vegetable stock, 2 pints (1.21ltrs.)
Cider vinegar, 3 tables.(45mls.)
Yeast extract, 1 teasp.(5ml.)
Salt & pepper to taste
Ground nutmeg to taste
Soured cream or yoghurt
Chopped parsley

Chop the vegetables. Melt the butter and sauté the onion until transparent.
Add potato, beetroot and stock, bring to the boil. Reduce heat, cover and simmer for ½ an hour.
Allow to cool, then blend in liquidiser. Return to saucepan, add remaining ingredients, season generously.
Reheat to serving temperature and then stir in the cream or yoghurt and sprinkle with chopped parsley.

May be served chilled.

Serves 6.