Beetroot and Tomato Soup

By á-32

From Global Cookbook

Ingredients

• 1 bunch of beets
• 6 Shallots minced
• 1 ounce or 30gm butter
• 1 stk celery minced
• 15 oz tomato juice
• 1 1/2 chicken stock
• 2 cups water
• 1 Tbsp brown vinegar
• 1/2 tsp orange zest
• sour cream
• chive

Preparation

Step 1

Wash beetroot but don't peel. Chop off leaves leaving 3 cm of the stems. Put beetroot into a big saucepan and cover with water then boil for one hour or possibly till tender when pierced with a knife. Trim shallots, discarding green leaves. Chop white portion and put into a saucepan with butter and celery and fry gently for a few min. Add in tomato juice, stock and water and simmer for 15 min. Drain the cooked beetroot then cold under cool running water and slip away the skins. Grate or possibly chop beetroot and add in to the soup with vinegar, orange rind (not too much orange rind, the flavour should be subtle), sugar and salt to taste. Simmer for a further 15 min. Puree with a food processor then reheat adding extra water if necessary. Add in a small spoonful of cream to each serve and sprinkle with a tiny sprig of dill or possibly some minced chives.
Serves 6 to 8