| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Vegetables | 4 | Servings | ||
INGREDIENTS
| 3 | T | Walnuts, crushed |
| 6 | T | Soured cream |
| 2 | Oranges, juice of | |
| 2 | t | 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 | Vegetables stock | |
| 1/2 | pt | Orange juice |
| Salt and pepper |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 197
Total Fat: 22.4g
Cholesterol: 22.9mg
Sodium: 628.3mg
Potassium: 1132.3mg
Carbohydrates: 60.1g
Fiber: 4.9g
Sugar: 24.2g
Protein: 13.9g