Pink Rose Soup

Name: Pink Rose Soup
Yield: Serves 6
Ingredients: salt and black pepper; salt and black pepper; 4 oz (100 g) cooked beetroot, chopped small; ½ pint (300 ml) double or single cream; ½ pint (300 ml) double or single cream; 11½ oz (325 g) can of sweetcorn (or 12 oz/350 g frozen sweetcorn); 11½ oz (325 g) can of sweetcorn (or 12 oz/350 g frozen sweetcorn); 2 pints (1.2 litres) chicken stock; 1 oz (25 g) plain flour; 2 medium-size cooking apples, peeled and cut up roughly into small pieces; 1 large onion, chopped coarsely; 2 oz (50 g) butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This romantic-looking soup is a luscious combination of sweetcorn and apple tinged with beetroot. The colour looks particularly effective if the hot soup is served in palish green bowls, but otherwise use pure white bowls.

Ingredients

2 oz (50 g) butter
1 large onion, chopped coarsely

Soup

Method

Melt the butter in a fairly large saucepan, add the chopped onion and cook over a medium heat until soft; then stir in the chopped apple. Remove from the heat, stir in the flour and then stir in the chicken stock, a little at a time. Put the pan back on the heat and bring to the boil, stirring now and again.

When boiling, add the sweetcorn (drained if canned) and season with salt and bl