| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dilly, Dines, Out |
4 |
servings |
INGREDIENTS
| 3 |
|
Coarsely chopped beetroot |
| 3 |
|
Beetroot pulped in a liquidizer |
| 1/2 |
pt |
Sour cream |
| 2 |
pt |
Water |
| 1 |
tb |
Sugar |
|
|
Some plain flour |
|
|
An egg yolk |
|
|
A handful of toasted chunks of bread for |
|
|
; croutons |
INSTRUCTIONS
Put the pulped beetroot in a pot with two pints of water and simmer
for a couple of minutes. Take half your quantity of sour cream and
whisk it up with the flour. Stir this into the mixture in the pot and
keep warm.
For the next stage you gently beat the egg yolk up with the rest of
the cream and pour it into your serving dish. Now bring over the
heated soup and gently fold it in with the eggy mixture, giving the
soup a lovely smooth texture.
Now sprinkle with croutons.
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