Beetroot Soup With Orange And Walnut Cream Recipe

• 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

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

walnuts, soured cream, oranges, orange zest, spring onion, red onion, carrots, beetroot, butter, potatoes, vegetables, orange juice salt

Taken from cookeatshare.com/recipes/beetroot-soup-with-orange-and-walnut-cream-83195 (may not work)