The South African Cook Book by Diane Kersey - HTML preview

Cold Creamy Beetroot Soup

15 oz. can or a medium bunch of beetroot (“beets”) cooked and processed in a blender

½ cup fresh orange juice

1 teaspoon finely grated orange rind

3-1/2 cups beef stock

1 cup tomato juice

2-1/2 teaspoons. sugar

Salt and pepper

½ cup fresh cream

Mint leaves to decorate

Method: Combine all the ingredients, except cream and mint, in a large saucepan and bring slowly to a boil. Reduce heat and simmer for five minutes, covered. Remove from heat and cool. Refrigerate. Add the cream when well chilled. Decorate with mint leaves just before serving. Serves 4