Interview With The Vampire

He came, wandered around on the kitchen counter and left little footprints EVERYWHERE. What can I say, he was tiny.

Beetroot soup for you – the cooking of it may have you screaming bloody murder, but it tastes wonderful, simple and wholesome (even if exsanguination isn’t your thing).

Beetroot – 3 medium, cubed

1 onion – medium, chopped

Garlic – bashed up and chopped – as many as you like/ or if you’re feeling especially lazy, use vinegar-free garlic paste – 2 teaspoons (I turn around and ask the one and only husband if garlic had something to do with vampires. He says it does).

Provence herbs (comes in one of those herb mills – you get it at Le Marche - http://www.marcheretail.com/aboutus.html)

Olive oil

Salt and freshly ground pepper to taste

In a deep saucepan (I use my pretty blue ceramic one), add a dash of olive oil (pomace, not extra virgin), sauté the onion and garlic till soft and translucent, add the cubed beetroot, stir constantly for about 5mins, add water to cover all the solid bits, put the lid on and cook on medium-to-low heat till cubes soft.

If you have more sense than I do, of course you will use a pressure cooker, but I seem to think the flavours are more pronounced if they cook for longer. I’ve always been more of a slow burn kinda gal.

Ok, right, back on track. When done, blitz into a fine smooth thick liquid, more creamy than watery.

Pour into soup bowls – do a little art with a can of cream (on the surface of the soup,  that’s all I meant).

Et voila! You have your no-longer-bloody-but-pretty-puce soup ready.