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Name: Beetroot Soup with Chive Cream
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 1 l Chicken Stock; 800 g Whole beetroot; Cream; 225 g Onions; 25 g Butter; Salt

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INGREDIENTS

1 l Chicken Stock
800 g Whole beetroot
Cream
225 g Onions
25 g Butter
Salt

Servings

INSTRUCTIONS

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/

NOTES

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Beetroot Soup with Chive Cream

1 l Chicken Stock 
800 g Whole beetroot 
  Cream 
225 g Onions 
25 g Butter 
  Salt

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/

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 10 servings

Calories: 100
Calories from Fat: 40 (40%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 11.5mg		4 %
Sodium 305.4mg		11 %
Potassium 247mg		6 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 8.9g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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