Instructions: Wash beetroot but do not peel. Chop off leaves leaving 3 cm of the stems. Put beetroot into a big saucepan and cover with water then boil for one hour or until tender when pierced with a knife. Trim shallots, discarding green leaves. Chop white portion and put into a saucepan with butter and celery and fry gently for a few minutes. Add tomato juice, stock and water and simmer for 15 minutes. Drain the cooked beetroot then cool under cold running water and slip away the skins. Grate or chop beetroot and add to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste. Simmer for a further 15 minutes. Puree with a food processor then reheat adding extra water if necessary. Add a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or some chopped chives.

Serves 6 to 8

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