Beetroot Soup with Orange And Walnut Cream

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Beetroot Soup with Orange And Walnut Cream Ingredients

3 tb Walnuts; crushed	2 ts Orange zest; finely grated
6 tb Soured cream	; dried in the oven
2 Oranges; juice of	1 Spring onion; finely sliced

Instructions for Beetroot Soup with Orange And Walnut Cream

MMMMM----------------------------SOUP--------------------------------- 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 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. 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: SoupCuisine: Uncategorized

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