Sunday, 7 March 2010

Beetroot and Orange Soup


500 g grated beetroot
1 1/2 litres beef stock
1 large onion, finely chopped
2 cloves garlic, crushed
Juice and zest of 2 large oranges
1 tsp fennel seeds
1 tbsp olive oil
Salt and freshly ground pepper
Soured cream to garnish


Heat the oil in a large pan and sweat off the onions for 5 minutes add the garlic and fennel seeds and cook for a further 2 minutes.

Add the beetroot, stock, orange juice and zest to the pan.  Bring to the boil and simmer gently for 50-60 minutes.

Cool the soup slightly and blend until smooth.

Re-heat gently and serve with a spoonful of soured cream and some crusty bread.

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