And this is what you can tell them over Valentine’s dinner 😉
Opening her eyes again, and seeing her husband’s face across the table, she leaned forward to give it a pat on the cheek, and sat down to supper, declaring it to be the best face in the world.
Melt butter in a large saucepan over low heat. And the onion and cook till soft but not brown, then add the potato, parsnip, and vegetable stock/broth. Bring to the boil and then add the beetroot, cooking for a further 15 minutes. Don’t overcook, as the beetroot will go from a lovely deep pink to a red color. When the vegetables are tender, remove from heat and puree with a stick blender (or blender) until the soup is smooth, but with a few lumps. Stir in the cream, sour cream, and horseradish mix and season with salt and black pepper. Exquisite!
*Recipe adapted from Delicious Soups by Belinda Williams
happy little sigh 