Beet soup

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This is from Sophie Dahl's cookbook - I followed the recipe exactly. Really good! I just can't get over the colour of it...

Wash and trim the stalky bits from the beets. Leave the skin on.

Cover the beets with water, bring to a boil, then reduce heat and simmer about 30 minutes. Drain, and when cool enough to handle, peel off the skins and cut into rough chunks.

Meanwhile, sweat the scallions  with some olive oil on low heat until translucent, then add the stock and leave on low heat to warm while the beets are cooking.

Put the beets in a blender with the scallion stock, and puree until smooth. Add the shot of vodka, lemon juice. Season to taste with salt and pepper, and dill. To serve I made a liquidy mixture of whipping cream, plain yogurt and sour cream. You could just use either one on its own, but it's nice to have a bit of creaminess in there.

6 medium-sized beets, washed but not peeled
5 scallions, white parts only
olive oil
6 cups vegetable or chicken stock
a shot of vodka
juice of 1/2 lemon
Creme fraiche, to serve
salt and pepper
dill
Chopped hard boiled egg, to serve (optional)

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