Creamy Beet Soup

Creamy Beet Soup

(serves 4)

4 medium beets

1 tbsp butter

1/2 white onion, chopped

2 cloves garlic, chopped

about 2 cups chicken or vegetable stock, enough to cover beets

1/2 cup creme fraiche

fresh black pepper

Wrap the beets, unpeeled, in foil.  Roast in a hot oven, 425F/220C for an hour or more, until they are easily pierced with a knife.  When cool, peel and cut into chunks.

Melt the butter in a heavy saucepan and saute onion and garlic until soft.  Add beets and cover with stock.  Simmer for ten minutes or so, then puree with a hand blender.  Ladle into bowls and top with a generous spoonful of creme fraiche and a sprinkling of black pepper.