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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Vegetables Coxon’s kit, Coxon1 4 servings

INGREDIENTS

3 tb Walnuts; crushed
6 tb Soured cream
2 Oranges; juice of
2 ts Orange zest; finely grated and
; dried in the oven
1 Spring onion; finely sliced
1 Red onion; diced
2 Carrots; diced
1 lb Raw beetroot; diced
25 g Butter
250 g Potatoes
1 1/4 l Vegetables stock
1/2 pt Orange juice
Salt and pepper

INSTRUCTIONS

CREAM
SOUP
Soup: Melt the butter in the pan and sweat off the onion for 3-4
minutes. Add the carrot, beetroot and potatoes and cook for 5 minutes
continually stirring. Add the stock, bring to the boil and simmer for
35-40 minutes until tender. Add the orange juice and check the
seasoning.
Cream: Place the soured cream into a bowl and add the crushed walnuts
and 1tsp of dried orange zest and finely sliced spring onions. Fold
in the ingredients and place a good spoonful to the centre of each
bowl. Dust with the dried orange zest.
Spoon into warmed soup bowls and serve with the orange and walnut
cream.
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