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Beetroot and Orange Soup    CD  HT  SP  35mins

 

 

Serves  4     Hot    Cold  Vegetables  Fruit  Herbs  Spices    Starter  Hors d'oeuvre   Gluten Wheat  Dairy  Free  Eggless

 

Ingredients

450g/1lb Fresh Beetroot with the tops

1.1L/2pts Fresh Chicken Stock

2 teasp Red Wine Vinegar

˝ teasp Ground Coriander (check ingredients)

Salt and Pepper

240ml/8fl.oz. Fresh Orange Juice

Orange Slices and Fresh Coriander to garnish

 

Instructions

 

1. Cut the tops of the beetroot, chop them and place in a large saucepan.

 

2. Grate the beetroot and add them to the pan together with the chicken stock. Bring to a boil, cover, and simmer 25 minutes.

 

3. Strain well and discard the pulp.

 

4. Return the soup to the pan together with the vinegar, coriander,  orange juice, through.

 

5. To serve hot - transfer to soup bowls or plates and garnish with orange slices and  fresh coriander sprigs. To serve cold - allow to cool then refrigerate until well chilled. Serve garnished as above.  

 

 

 

 

  More Soup  Recipes  | Summer Recipes  | What's in Season  |  More Beetroot Recipes

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

More Soup Recipes 

 Hors d'oeuvre Recipes 

What's in Season

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