Source: Carlton Food Network
Show Name: A Year At Ballymaloe
Recipe Archive: http://uk-recipes.com/

56 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

* Exported from MasterCook *

Beetroot Soup With Chive Cream

Serving Size : 10 Preparation Time :0:00
Categories : A Year At Ballymaloe

800 grams whole beetroot
225 grams onions
25 grams butter
salt and freshly ground black pepper
1 liter chicken stock
cream
***CHIVE CREAM***
125 milliliters 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.


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