Thursday, Dec 20 2007

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Cream of Beetroot Soup

Ingredients:

1 large bright beetroot, peeled and chopped
1 onion, peeled and chopped
1 tomato, chopped
1 small potato peeled and chopped
1/2 cup fresh curds
1 tsp. finely chopped spring onion greens
1 small flake garlic crushed
salt to taste
pepper to taste
1 tsp. butter

Method

1. Put vegetables except spring onions, in a pressure cooker.
2. Add 5 cups water, butter, pressure cook for 2 whistles.
3. Cool, remove, cool to room temperature.
4. Blend to a smooth paste in an electric mixer.
5. Add curds, blend again till smooth.
6. Strain, put in a deep vessel.
7. Heat again while stirring continuously.
8. Add salt and pepper to taste.
9. Do not bring to a boil.
10. Serve hot garnished with chopped spring onions.

Making time: 20 minutes (excluding pressure cooking time)
Makes: 4-5 servings
Shelflife: 8-10 hours

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