Beetroot, crème frâiche and buttered apple soup - The Field

Ingredients

• 800g (13⁄4lb) whole beetroot, cooked in water till just soft then peeled
• 2 medium tomatoes, chopped in half
• 4 tbs olive oil
• 1 tsp ground ginger
• 1 tsp toasted caraway
• 1 small leek, finely chopped
• 1 small carrot, finely chopped
• 2 cloves garlic finely chopped
• 2 red onions, finely chopped
• 1.2–1.6 litres (2-24⁄5 pints) light beef stock
• 1 apple
• 2 tbs clarified butter
• Few sprigs chervil
• 100g (31⁄2oz) chilled crème frâiche