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
p.s. my first ever blog....soz forgot to say garnish with sour cream or greek yog and ...DILL.. the divine diva that loves to be with beets !!!!
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