scrape any charred skin away.....chop all roughly( saving one for garnish)
add 4 chopped beetroots to two pints hot beef stock...with two teaspoons garlic puree
add two teaspoons roasted fennel seeds
add one dessert spoon butter....blitz with a blender..season to taste...
add the reseved chpped beetroot for texture
then a delicious glug of dry sherry or vodka
lap it up!!!!!
this gorgeous soup will keep refridgerated for two weeks mmmmmx
