Pink Soup with Machherndl Gruner Veltliner 

This is my mother’s recipe and cannot be called anything else – the colour is the star of the show and the shocking pink pigment never fails to cheer me up. Beetroot is in season now. Wonderfully earthy, sweet and wholesome, the apple and sweetcorn base help to take the edge of the musky beetroot flavour. No apologies for the old fashioned measurements, “four, four, four, two” my mother always exclaims for a sponge cake – “so easy to remember”.

2oz butter
1 large onion
2 medium sized cooking apples peeled and cut up
1 oz plain flour
2 pints chicken stock
11 oz can sweet corn
½ pint single cream
4oz cooked beetroot
Seasoning to taste

Melt the butter and soften the onion over a medium heat, stir in the apple and cook until soft.  
Remove from the heat and stir in the flour, then add the chicken stock a little at a time. 
Put the pan back on the heat and bring to boil, stirring continuously. When boiling, add the sweet-corn (drained if canned) and season. Bring back to the boil, lower the heat, cover pan and simmer gently for 10 minutes. Add the beetroot, chopped small, simmer for another 5 minutes then liquidise. Add cream to taste.