Cream of Beetroot Soup

Beetroot soup for us is what shepherd's pie is for Britons. It's more than a family legacy - it's a legend!

It's one of those comfort foods you turn to when trying out all those fancy recipes doesn't seem to work out and your kids don't seem to appreciate what an innovative mum you're aspiring to be. Roast Cornish Game Hens With Savoury Fruit Stuffing or Twice-Baked Goat Cheese Soufflés on a Bed of Mixed Greens - who wouldn't love that?

Well, those little offsprings may often go 'yuck' just hearing the answer to the question 'What's for dinner?', not to mention their wry face when you try to offer them a spoonful of your new fantastic super-delicious food.

How many times do I wish to have an opportunity to be more creative in the kitchen? I eagerly go online and embark on my endless quest for a recipe that would finally win the tastes of my kids, and then I could triumph happily as I'd be given a chance to extend my usual meal list.

Unfortunately, this vision of victory is usually short-lived. So, to satisfy the needs of my family members, I need to turn to all-time classics. They never seem to fail. They never disappoint. They never hear 'no'.

This beetroot soup is one my children's favourites; actually, it's one of everyone's favourites. However, taking into consideration youngsters' eating habits, likes and preferences, I cannot guarantee your kids will love it. But,  I'm sure you will.

Ingredients:

• 2 chicken thighs, or chicken carcass, or any other piece of meat with bone in
• 10 raw or 5 raw and 5 cooked beetroots
• 2-3 carrots
• a large bunch of parsley and dill, all tied with a piece of thin thread
• 1 celeriac leaf
• 5 bay leaves
• 8 allspice grains
• 1 tablespoon unsalted butter
• 1 tablespoon heavy cream
• herb salt, Himalayan salt and pepper, to taste
• demerara sugar
• apple cider vinegar or white wine vinegar
• fresh parsley, to garnish (optional)
• mashed potatoes, to serve with

Preparation:

1. Wash the chicken well, place in a large pot, cover with water and bring to the boil.
2. Turn down the heat and skim the foam that's risen from the meat on the surface.
3. Peel and rinse the beetroots; slice them thinly. Peel and wash the carrots, then cut them in halves. Add the vegetables to the pot.
4. Add the herbs, bay leaves, allspice and season with salt and pepper. Add the butter and simmer for about an hour on a low to medium heat.
5. When the vegetables have cooked through, add the sugar and the apple cider vinegar  - adjust the quantities until you get the sweet and sour flavour that hits the spot.
6. Season to perfection with herb salt, salt and pepper.
7. Finally, very slowly stir in the cream.
8. Pour the soup in a blender and and blend until the consistency is creamy and smooth. This is an option; if you prefer your soup chunky and full of veggie pieces, leave it as it is and do not blend.
9. Serve with mashed potatoes and caramelised onions. Enjoy :)