Iced Beetroot Soup

Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 large beetroots
  • pints (9 dl.) clarified first white stock or

Method

Cook the beetroots in the oven, like potatoes baked in their jackets, for 2 hours. Peel and then grate them into the stock or consommé and simmer very gently for 10 minutes. Season highly and stir in a teaspoonful of wine vinegar or lemon juice; make up mixture and pour all through a fine strainer into a large bowl. Put to set and chill in refrigerator.

This soup should be served chille