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Iced Beetroot Soup
2 lg Beetroots
1 l White stock -=or=- 1 l Jellied consomme
Salt & pepper
1 ts Wine vinegar or lemon juice
600 ml Aspic jelly
Chopped parsley or chives
150 ml Cream; whipped to soft peak
Cook the beetroot in the oven, like potatoes baked in their jackets
for 2 hours. Peel and then grate them into the stock or consomme and
simmer very gently for 10 minutes. Season highly and stir in wine
vinegar or lemon juice; make up mixture and pour all through a fine
strainer into a large bowl. Put to set and chill in refrigerator.
This soup should be served chilled, piled in spoonfuls in shallow
bowls. It is a beautiful bright red and very refreshing. Sprinkle the
jelly with chopped parsley or chives and place a large spoonful of
whipped cream on each bowlful.
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