Beetroot Soup with Chive Cream

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Beetroot Soup with Chive Cream Ingredients

800 g Whole beetroot	Salt and freshly ground
225 g Onions	1 l Chicken stock
25 g Butter	Cream

Instructions for Beetroot Soup with Chive Cream

MMMMM------------------------CHIVE CREAM----------------------------- 125 ml Softly whipped sour cream Chives; finely chopped Wash the beetroot carefully under a cold tap. Dont scrub it, simply rub off the oil with your fingers - you dont 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.

Main Ingredient: ChickenCuisine: Uncategorized

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