Title: Iced Beetroot Soup
Categories: Appetizer Soup Vegetable British
Yield: 6 Servings

2	lg	Beetroots
1	l	White stock -=or=-
1	l	Jellied consomme
		Salt & pepper
1	ts	Wine vinegar or lemon juice
600	ml	Aspic jelly
		Chopped parsley or chives
150	ml	Cream; whipped to soft peak

Cook the beetroot in the oven, like potatoes baked in their jackets for 2 hours. Peel and then grate them into the stock or consomme and simmer very gently for 10 minutes. Season highly and stir in 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 chilled, piled in spoonfuls in shallow bowls. It is a beautiful bright red and very refreshing. Sprinkle the jelly with chopped parsley or chives and place a large spoonful of whipped cream on each bowlful. : Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6 MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 12 Nov 96 International Cooking Ä

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