Iced Beetroot Soup

Name: Iced Beetroot Soup
Yield: For 6
Cuisine: United Kingdom
Ingredients: chopped parsley or chives; 1 pint (6 dl.) aspic jelly; ¼ pint (1½ dl.) fresh cream, whipped to hold a peak (sour cream may be used if preferred); chopped parsley or chives; salt and pepper; salt and pepper; 1 teaspoon wine vinegar or lemon juice; 1 teaspoon wine vinegar or lemon juice; ¼ pint (1½ dl.) fresh cream, whipped to hold a peak (sour cream may be used if preferred); 2 large beetroots; 1½ pints (9 dl.) clarified first white stock or 2 tins of jellied consomme (if consommé is used add ½ pint (3 dl.) of water); 1½ pints (9 dl.) clarified first white stock or 2 tins of jellied consomme (if consommé is used add ½ pint (3 dl.) of water); 1½ pints (9 dl.) clarified first white stock or 2 tins of jellied consomme (if consommé is used add ½ pint (3 dl.) of water)

Preparation info

For
6

Difficulty
Easy

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Ingredients

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

Europe
United Kingdom
England
Soup

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