Chilled Beetroot Consomme |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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i found this recipe in a sunday magazine and just had to share it with others Ingredients:
1 1/2 lbs peeled and chopped beetroots |
10 spring onions |
1 sprig thyme |
1 garlic clove (crushed) |
2 parsley sprigs |
1 bay leaf |
orange rind |
2 1/2 pints water |
1 cucumber |
1 tablespoon red wine vinegar |
1 tablespoon lemon juice |
salt and pepper |
5 fluid ounces natural yoghurt |
2 tablespoons chives (chopped) |
Directions:
1. put the prepared beetroot into a large pan with the spring onions,thyme,garlic,parsley,bay leaf and orange rind,.
2. pour in the water and bring to the boil then simmer for 1 hour.
3. peel and chop the cucumber and add to the soup and cook for a further 10 mins,.
4. pour the soup into a large bowl through a sieve and leave to fully drain through
5. serve with plain yoghurt and chives.
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