To cook fresh beetroot, wash well, leaving the skin on. Bring to the boil then simmer for 1-2 hours, depending upon size, until tender. Drain and peel off the skins.
1 onion, chopped
1 tbsp oil
Salt and black pepper
500g (1lb 2oz) peeled cooked beetroot, quartered
600ml (1 pint) chicken stock
For the garnish
Sauté the onion in the oil and season, add the beetroot and chicken stock. Bring to the boil.
AGA Cooking: Place in the Simmering Oven for 20 minutes. Purée the soup and pour into the soup cups, garnish with a blob of crème fraîche and a sprig of fresh dill. Serve with puff pastry twists.
Conventional Cooking: Simmer on the hob.
Tip: For a change, stir in 2 tablespoons of chopped dill or a teaspoon of cumin.