Beet Soup

Directions

1. 1
   Wash and trim the stalky bits from the beets.
2. 2
   Sweat the scallions in a pan with some olive oil on a low heat until they are translucent.
3. 3
   Then add the stock to the scallions and leave on a low heat to warm.
4. 4
   In another pan, cover the beets with water, bring to the boil, then reduce the heat and simmer for about 30 minutes until the beets are tender.
5. 5
   Drain, and when cool enough to handle peel off the skins and cut the beets into rough chunks.
6. 6
   Put the beets in a blender with the scallion stock and puree until smooth.
7. 7
   Add the shot of vodka, lemon juice and creme fraiche, season and give the mixture another whizz in the blender.
8. 8
   You can serve this hot or cold.
9. 9
   Either way, serve with the chopped dill on top, a swirl more of creme fraiche and some chopped hard-boiled egg if you feel like it.