|Beetroot||2 Pound, trimmed of leaves, washed and peeled (900 g)|
|Onions||2 , peeled and chopped|
|Vegetable stock/Chicken stock||2 Pint (1.2 litres)|
|Lemon||1 , juiced|
|Red wine||1⁄2 Pint (300 ml)|
|Freshly ground black pepper||To Taste|
|Soured cream||4 Teaspoon|
|Fresh chives||1 Tablespoon (to garnish)|
Grate the beetroot, then place in a large saucepan with the onions, vegetable or chicken stock, lemon juice and red wine.
Add seasoning, bring to the boil, then simmer gently for 15 mins.
Cool slightly, blend in a processor for a few seconds, then pass through a fine sieve to form a smooth puree.
Return to rinsed pan and reheat.
Blend the arrowroot and 2 tbsp cold water to form a smooth paste.
Stir paste into the beetroot soup and cook, stirring throughout, until slightly thickened.
To serve, divide the soup between bowls, swirl a little soured cream into each garnish with chives.
Serve hot or chilled.