Beetroot soup with Lincolnshire honey and crème fraîche
METHOD
Roughly chop the onions and sweat off with a nob of butter for a couple of minutes until soft but not coloured. Add the crushed garlic clove and thyme. Once infused add the vegetable stock and bring to the boil.
Add the cooked beetroot and boil for a further 2 to 3 minutes as you don’t want to lose the colour.
Remove from the heat and liquidise until smooth, check for seasoning.
Mix the honey and crème fraîche together (to taste) then simply spoon on top of your soup when serving… simple but delicious.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
