Recipe - Beetroot Soup With Orange And Walnut Cream

CREAM
3 tablespoon Walnuts; crushed
6 tablespoon Soured cream
2 Oranges; juice of
2 teaspoon Orange zest; finely grated
and
; dried in the oven
1 Spring onion; finely cut or sliced up

SOUP
1 Red onion; minced
2 Carrots; minced
1 pound Raw beetroot; minced
25 g Butter
250 g Potatoes
1 One fourth l Vegetables stock
One half pt Orange juice
Salt and pepper

Soup: Melt the butter in the pan and sweat off the onion for 34
minutes. Add the carrot, beetroot and potatoes and cook for 5 minutes
continually stirring. Add the stock, bring to the boil and simmer for
3540 minutes until tender. Add the orange juice and check the
seasoning.

Cream: Place the soured cream into a bowl and add the crushed walnuts
and 1tsp of dried orange zest and finely cut or sliced up spring onions. Fold
in the ingredients and place a good spoonful to the centre of each
bowl. Dust with the dried orange zest.

Spoon into warmed soup bowls and serve with the orange and walnut
cream.

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