Iced Beetroot Soup

Servings: 4

Author:

Soups [/dishes/soups/] Cold soups [/dishes/soups/cold-soups/]

Instructions

1 Place the onion in a very large saucepan with 7 fl oz (200 ml) of the stock and
the wine or vermouth, cover and boil gently over a low heat for 15 minutes.
Remove the lid and increase the heat to moderately high to reduce the liquid for
2 - 3 minutes. Draw aside from the heat.
2 Peel the potatoes and beetroot, slice very thinly and add to the saucepan
together with a further 9 fl oz (250 ml) of the stock, the lemon juice, a
generous pinch of salt and some freshly ground pepper.
3 Beat well with a hand-held electric beater until smooth and creamy or put
through a vegetable mill. Stir in the yoghurt and a little more salt to taste
(the soup will taste less salty when chilled).
4 Pour into individual soup plates, cover with cling film and place in the
refrigerator until just before serving, decorating the well chilled soup with a
spoonful of whipped cream and some chopped chives.