|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|
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.