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Add a photoServings: 10
Ingredients
- 800 gm Whole beetroot
- 225 gm Onions
- 25 gm Butter Salt and freshly grnd black pepper
- 1 lt Chicken stock Cream
- 125 ml Softly whipped lowfat sour cream Chives, finely minced
Directions
- Wash the beetroot carefully under a cool tap. Do not scrub it, simply rub off the oil with your fingers - you do not want to damage the skin or possibly cut off the top or possibly tails because the beetroot will 'bleed' in the cooking. Put the beetroot in to boiling water and simmer, covered, for anything from 20 min to 2 hrs, depending on the size. The beetroot are cooked when the skins will rub off easily.
- Meanwhile, chop the onions and sweat carefully and gently in the butter till they are cooked. Chop the beetroot and add in the onions.
- Season with salt and pepper. Put into a liquidizer with the chicken stock. Liquidize till quite smooth. Reheat, add in a little cream, taste and adjust the seasoning - it may be necessary to add in a little more stock or possibly cream.
- Serve garnished with swirls of whipped lowfat sour cream and a sprinkling of chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 10 servings | |
| Calories 68 | |
| Calories from Fat 21 | 31% |
| Total Fat 2.44g | 3% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 197mg | 8% |
| Potassium 41mg | 1% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.89g | 1% |
| Protein 1.27g | 2% |
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