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Recipe Name: Beetroot Soup With Chive Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

800 Gram(s) Whole beetroot
225 Gram(s) Onions
25 Gram(s) Butter
Salt and freshly ground
Black pepper
1 Chicken stock
125 Softly whipped sour cream
Chives, finely chopped
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 Converted by MM_Buster v2.0l.

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

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