Beetroot Soup by Steven Edwards

Ingredients

250g Beetroot (peeled and chopped raw)
1 Garlic Clove (peeled and sliced)
1 Shallot (peeled and sliced)
15g Butter
10g Balsamic Vinegar
Sprig of Thyme (leaves only)
700g Vegetable Stock
3g Salt

Preparation

1. Sweat off the shallot and sliced garlic in oil
2. Add the beetroot and butter
3. Cook over a high heat for 5 minutes before deglazing with the balsamic
4. When boiled dry add the stock, salt and thyme, then simmer for 1-2 hours (until fully cooked)
5. Blitz, season & pass through a fine sieve