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Beetroot summer soup sips

Recipe from: 12/20/2000 12:00:00 AM
Ingredients 11
Servings 24


  • 30
    olive oil
  • 1
    small onion, chopped
  • 1
    clove garlic, crushed
  • 500
    beetroot cooked, peeled and cubed
  • 500
    reserved beetroot cooking liquid
  • 65
    chopped fresh dill
  • salt
  • freshly ground black pepper
  • 500
    chicken stock
  • 30
    crème fraîche or sour cream to serve
  • chopped chives to serve


Heat olive oil in a medium-sized saucepan over moderate heat. Add onion and garlic and sauté for 5 minutes, or until lightly coloured and softened. Add beetroot, dill, salt and pepper, chicken stock and reserved beetroot liquid. Simmer for 10 minutes, stirring occasionally. Purée in a liquidiser or blender until smooth. Refrigerate until needed. Serve ice-cold in chilled tot glasses, garnished with crème frâiche or sour cream and chives. Alternatively, serve in chilled soup plates, garnished as above. Serves 24 as soup sips or 6 as full portions.

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