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Categories:Viewed: 29 - Published at: 4 years ago
Ingredients
- 1 bn Beetroot
- 6 x Green shallots, (spring onions)
- 30 gm Butter
- 1 stk celery, finely minced
- 1 x 425 g can tomato juice
- 1 1/2 c. Chicken or possibly beef stock
- 2 c. Water
- 1 Tbsp. Brown vinegar
- 1/2 tsp Finely grated orange rind
- 1/2 tsp Salt thickened cream and, up to 1 dill or possibly chives for serving
Method
- Wash beetroot but don't peel.
- Chop off leaves leaving 3 cm of the stems.
- Put beetroot into a big saucepan and cover with water then boil for one hour or possibly till tender when pierced with a knife.
- Trim shallots, discarding green leaves.
- Chop white portion and put into a saucepan with butter and celery and fry gently for a few min.
- Add in tomato juice, stock and water and simmer for 15 min.
- Drain the cooked beetroot then cold under cool running water and slip away the skins.
- Grate or possibly chop beetroot and add in to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste.
- Simmer for a further 15 min.
- Puree with a food processor then reheat adding extra water if necessary.
- Add in a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or possibly some minced chives.
- Serves 6 to 8
