Beet - Terence Conran's Borscht

[Guest guest]

* Exported from MasterCook *

 

Terence Conran's Borscht

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

50 grams butter

250 grams raw beetroot -- peeled and roughly chopped

1 onion -- chopped

1 carrot -- chopped

3 cloves garlic -- chopped

1 tablespoon caster sugar

1 1/2 litres vegetable stock

1/2 lemon -- juiced

1 small pot sourced cream

a handful chopped chives

salt

black pepper

 

Melt the butter in a large pan over a gentle heat and slowly sweat the

beetroot, onion, carrot and garlic, turning the vegetables (which will

become a lurid pink) over the in the butter.

 

Add the sugar and stock to the pan, season with a few grinds of pepper,

bring the soup to a simmer and cook for about 40 minutes until the

vegetables are tender.

 

Using a blender, whizz the soup until it is entirely smooth then add the

freshly squeezed lemon juice and a little salt to taste.

 

A swirl of soured cream and a scattering of chopped chives is the

traditional garnish for his beautiful soup - delicious, and adding another

dimension to the fabulous beetroot colour.

 

Source:

" Cook Vegetarian! Issue 3 - February 2009 "

Copyright:

" Maze Media (2000) Ltd "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 450 Calories; 41g Fat (77.8% calories

from fat); 3g Protein; 23g Carbohydrate; 5g Dietary Fiber; 109mg

Cholesterol; 444mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit; 8 Fat.

 

NOTES : Serves 4-6. Intense colour and amazing flavour

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0