Beetroot soup
1 kg beetroot
80 g onion
3 dl beetroot juice
1 dl chicken stock
1 tbsp balsamico
3 thyme twigs
5 laurel leaves
1 tsp sugar
Peel and chop the beetroot and onion and boil them in stock until tender.
Add beetroot juice and rest of the ingredients. Let the soup simmer gently for half an hour. Remove laurel leaves and thyme twigs and transfer in blender and process until smooth.
Serve with toast, honey, goat cheese and pine seeds, for
example.