Beetroot Soup With Chive Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A, At, Ballymaloe, Year | 10 | Servings | |
INGREDIENTS
| 800 | g | Whole beetroot |
| 225 | g | Onions |
| 25 | g | Butter |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Chicken stock | |
| Cream | ||
| 125 | Softly whipped sour cream | |
| Chives, finely chopped |
INSTRUCTIONS
Wash the beetroot carefully under a cold tap. Don't scrub it, simply rub off the oil with your fingers - you don't want to damage the skin or cut off the top or tails because the beetroot will 'bleed' in the cooking. Put the beetroot in to boiling water and simmer, covered, for anything from 20 minutes to 2 hours, depending on the size. The beetroot are cooked when the skins will rub off easily. Meanwhile, chop the onions and sweat carefully and gently in the butter until they are cooked. Chop the beetroot and add the onions. Season with salt and pepper. Put into a liquidizer with the chicken stock. Liquidize until quite smooth. Reheat, add a little cream, taste and adjust the seasoning - it may be necessary to add a little more stock or cream. Serve garnished with swirls of whipped sour cream and a sprinkling of chives. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 8.4mg
Sodium: 175.3mg
Potassium: 142.8mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: 2.6g
Protein: 2.9g