Name Beetroot and celery soup

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Beetroot and celery soupImperial
1 small onion, finely chopped
1/2 celery stalk, finely chopped
1/2 oz butter
1 teaspoon flour
1/4 pint water
2 tablespoons red wine
1 chicken stock cube, crumbled
pinch of mustard powder
pinch of powdered bay leaves
4 oz cooked beetroot, finely chopped
salt and freshly ground pepper
4 tablespoons top of the milk
1 tablespoon chopped chives


Metric
1 small onion, finely chopped
1/2 celery stalk, finely chopped
15 g butter
1 x 5 ml spoon flour
150 ml water
2 x 15 ml spoons red wine
1 chicken stock cube, crumbled
pinch of mustard powder
pinch of powdered bay leaves
100 g cooked beetroot, finely chopped
salt and freshly ground pepper
4 x 15 ml spoons top of the milk
1 x 15 ml spoon chopped chives

Combine the onion, celery and butter in a bowl and MICROWAVE ON HIGH for 3 minutes, stirring once during cooking. Mix in the flour, then gradually stir in the water and wine. Add the stock cube, mustard, bay leaves, beetroot and seasoning. MICROWAVE ON HIGH for 10 minutes. Puree the soup in a blender or press through a sieve. Return to the bowl, add the milk and MICROWAVE ON HIGH for 1-1 1/4 minutes until hot. Garnish with chives.
Serves 2

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