| 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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