A rich soup with intersecting flavours.
80 g butter
2 onions, chopped
2 cloves garlic, finely chopped
700 g beetroot, peeled and sliced
2 apples, peeled, cored and sliced
200 ml dry cider
1.2 l chicken stock
3 bunches spring onions, sliced
3 tb creme fraiche
Sweat onions and garlic in 50 g of butter until glossy. Add beetroot and apple, sweat together a bit longer. Add cider and reduce til syrupy, add stock, season, simmer a half hour, blend smooth.
For the garnish sweat the spring onions in remaining butter until soft. Round it all off with creme fraiche.
Georg’s garnish: horseradish dumplings or fresh grated horseradish. Beetroot and horseradish is a marriage made in heaven.
Source: Pawson /Bell