INGREDIENTS

INSTRUCTIONS

Wash beetroot but do not 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 until 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 minutes. Add
tomato juice, stock and water and simmer for 15 minutes. Drain the
cooked beetroot then cool under cold running water and slip away the
skins. Grate or chop beetroot and add 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 minutes. Puree with
a food processor then reheat adding extra water if necessary. Add a
small spoonful of cream to each serve and sprinkle with a tiny sprig
of dill or some chopped chives. Serves 6 to 8
Converted by MC_Buster.
Per serving: 294 Calories (kcal); 25g Total Fat; (70% calories from
fat); 4g Protein; 19g Carbohydrate; 66mg Cholesterol; 1831mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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