This soup is really easy and tasty on a hot summer day.
Here's what I did....
Roast a bunch of golden beets in a 400 degree oven with salt, pepper and olive oil until tender. Cool a bit and then peel the beets (the skin should come satisfyingly off in thin pieces).
Put the beets in the blender along with some water (just enough so that the blender is happy), a few generous spoonfuls of sour cream, some chives and a god amount of freshly ground black pepper. Give it a whizz and then taste for salt. Chill in the fridge for a while.
To serve, dollop with more sour cream and a few sprigs of chives.
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