Beetroot and potato soup

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Onion; chopped
8 ounces Potatoes; diced
12 ounces Raw beetroot; diced
4½ cup Stock; or water
½ \N Cucumber; diced
\N \N Bouquet garni
1 tablespoon Wine vinegar
1 tablespoon Lemon juice
\N \N Salt and black pepper
2 tablespoons Thick sour cream

Heat the oil in a large flameproof casserole. Add the onions and potatoes, and cook, stirring occasionally, for 5 minutes. Add the beetroot, stock, cucumber, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40-50 minutes. Season generously with salt and pepper. Pour into warm serving plates, swirl in the sour cream and servre.

>From "The Potato cookbook" by Hilaire Walden.

Posted to TNT Recipes Digest by "andy&shell" <> on May 13, 1998

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