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.