Instructions: Put the pulped beetroot in a pot with two pints of water and simmer for a couple of minutes. Take half your quantity of sour cream and whisk it up with the flour. Stir this into the mixture in the pot and keep warm.

For the next stage you gently beat the egg yolk up with the rest of the cream and pour it into your serving dish. Now bring over the heated soup and gently fold it in with the eggy mixture, giving the soup a lovely smooth texture.

Now sprinkle with croutons.

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