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| Beetroot and Orange Soup |
Ingredients
- 450g/1lb Fresh Beetroot with the tops
- 1.1L/2pts Fresh Chicken Stock
- 2 teasp Red Wine Vinegar
- ½ teasp Ground Coriander
- 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.
