(17 Jul 2017)



Recipe by Jason Whitehead
1 onion, chopped
2 cloves garlic, crushed
2 carrots, sliced
15ml butter
30ml extra virgin olive oil
30ml fresh thyme
1 bay leaf
8 organic beetroot peeled and quartered
1 small sweet potato, peeled and cubed
150ml Chardonnay
45ml balsamic vinegar
500ml Organic Beef Stock
Salt and pepper
4 large spoons of crème fraiche
4 large sprigs fresh dill
Fry the onion, garlic and carrots in the butter and oil until the onions are nice and soft, but not browned. Add the thyme, bay leaf, beetroot and sweet potato and saute for a few minutes. Add the wine and vinegar and allow it to evaporate completely  before adding the beef stock. Season with black pepper and a little salt, and allow to simmer for 30 minutes.
Once the beetroot and sweet potatoes are cooked through, use the stick blender and blitz the soup until smooth. Serve with a big dollop of crème fraiche some dill and a splash of olive oil.


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