Beetroot summer soup sips

24 servings By Food24
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Ingredients (11)

30.00 ml fresh chillies — 573
1.00 onion — small, chopped
1.00 garlic — cloves, crushed
500.00 g beetroot — cooked, peeled, cubed
500.00 ml cooking liquid — from beetroots
65.00 ml fresh dill — chopped
black pepper — freshly ground
500.00 ml stock — chicken
30.00 ml crème fraîche — or sour cream, to serve
chives — chopped, to serve
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Heat olive oil in a medium-sized saucepan over moderate heat. Add onion and garlic and sauté for 5 minutes, or until lightly coloured and softened. Add beetroot, dill, salt and pepper, chicken stock and reserved beetroot liquid. Simmer for 10 minutes, stirring occasionally. Purée in a liquidiser or blender until smooth. Refrigerate until needed. Serve ice-cold in chilled tot glasses, garnished with crème frâiche or sour cream and chives. Alternatively, serve in chilled soup plates, garnished as above.
Serves 24 as soup sips or 6 as full portions.

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