This fabulous Margaret Fulton soup recipe is best served cold on a summer's day, but it also delicious served hot.
If serving the soup hot, heat the beetroot soup with the diced beetroot and garnish with the lemon, cucumber, sour cream and chives or dill.
Margaret Fulton's Summer Beetroot Soup
- 6 raw beetroots
- 6 cups fat-free chicken (or vegetable) stock
- 1 continental cucumber, peeled and diced
- 2 tbsp snipped chives or chopped dill
- salt and freshly ground black pepper, to season
- 1 cup light sour cream, natural yoghurt or buttermilk
- 1 lemon, thinly sliced, to garnish
- 1. Add the beetroot to a saucepan and fill with enough water to cover. Simmer the beetroot for 40 minutes or until tender. Remove from the heat and drain. When cool enough to handle, use hands to slip off the skins. This should be easy if the beetroot are cooked sufficiently.
- 2. Puree two quartered beetroot with half the chicken stock in a food processor and dice the others. Add the remaining chicken stock until desired consistency. In a bowl, combine the pureed beetroot and stock with the diced beetroot, cucumber and chives or dill, reserving a little for garnishing. Stir well and chill.
- 3. Season to taste with salt and freshly ground black pepper and stir in three-quarters of the sour cream or yoghurt, or all of the buttermilk.
- 4. Have some soup bowls ready and chilled, then place 1-2 ice cubes in each. Ladle in the soup and garnish with any or all of the remaining sour cream or yoghurt, lemon slices and the reserved garnishes.
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