Oh I do love a bit of beetroot, with its delicious earthy taste. Leave me alone with a plateful and I’ll literally snaffle it up within seconds. And as luck would have it it’s currently in season.
I’d never attempted to make it into soup before but this recipe from the Waitrose website looked tempting enough for me to give it a try. I have adapted it slightly to suit my own taste though, using beef stock instead of the chicken or vegetable that the recipe suggests. Instead of the chive cream, at the time of serving I crumbled some goat’s cheese on top of the soup. I’ve seen some recipes using feta cheese too, which sounds nice, but I do prefer the strength of flavour of goat’s cheese.
As a small aside, I have a friend whose uncle (Uncle Gerald, to be precise) was obsessed with eating beetroot, getting through several jars a week. He carried on with this obsession for quite some time until his skin started to develop a rather dashing purple hue. I kid you not.