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Beetroot Soup With Orange And Walnut Cream Recipe

by Global Cookbook

Ingredients

3 Tbsp. Walnuts, crushed 6 Tbsp. Soured cream 2 x Oranges, juice of 2 tsp Orange zest, finely grated and dry in the oven 1 x Spring onion, finely sliced 1 x Red onion, diced

2 x Carrots, diced 1 lb Raw beetroot, diced 25 gm Butter 250 gm Potatoes 1 1/4 lt Vegetables stock 1/2 pt Orange juice Salt and pepper

Directions

1. Soup: Heat the butter in the pan and sweat off the onion for 3-4 min. Add in the carrot, beetroot and potatoes and cook for 5 min continually stirring. Add in the stock, bring to the boil and simmer for 35-40 min till tender. Add in the orange juice and check the seasoning.
2. Cream: Place the soured cream into a bowl and add in the crushed walnuts and 1tsp of dry orange zest and finely sliced spring onions. Mix in the ingredients and place a good spoonful to the centre of each bowl. Dust with the dry orange zest.
3. Spoon into warmed soup bowls and serve with the orange and walnut cream.

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