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Ingredientes
- 1 bn Beetroot
- 6 x Green shallots, (spring onions)
- 30 gm Butter
- 1 stk celery, finely minced
- 1 x 425 g can tomato juice
- 1 1/2 c. Chicken or possibly beef stock
- 2 c. Water
- 1 Tbsp. Brown vinegar
- 1/2 tsp Finely grated orange rind
- 1/2 tsp Salt thickened cream and, up to 1 dill or possibly chives for serving
Direcciones
- Wash beetroot but don't peel. Chop off leaves leaving 3 cm of the stems. Put beetroot into a big saucepan and cover with water then boil for one hour or possibly till tender when pierced with a knife. Trim shallots, discarding green leaves. Chop white portion and put into a saucepan with butter and celery and fry gently for a few min. Add in tomato juice, stock and water and simmer for 15 min. Drain the cooked beetroot then cold under cool running water and slip away the skins. Grate or possibly chop beetroot and add in to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste. Simmer for a further 15 min. Puree with a food processor then reheat adding extra water if necessary. Add in a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or possibly some minced chives.
- Serves 6 to 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 816 | |
| Calories from Fat 544 | 67% |
| Total Fat 60.95g | 76% |
| Saturated Fat 25.87g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 2696mg | 112% |
| Potassium 1542mg | 44% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.9g | 11% |
| Protein 48.63g | 78% |
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