Hot Beetroot Soup from The Times Cookery Book by Katie Stewart
Always use raw, uncooked beetroot for the best flavour and colour in beetroot soup. For a special occasion, stir a spoonful of unwhipped, double cream into the centre of each serving. Remove the sk...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Spoon
Ingredients
- freshly milled pepper
- salt
- 2½ pints (1¼ litres) chicken stock
- 1 oz (25 g) butter
- 1 small onion
- ½ lb (225 g) potatoes
- 1 lb (450 g) raw beetroot
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