Recipe for Beetroot Soup with Orange and Walnut Cream 
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Yield:
4 servings
Ingredients:
Amount Ingredient
CREAM ----------------
3 tbl Walnuts, crushed
6 tbl Soured cream
2 x Oranges, juice of
2 tsp Orange zest, finely grated and dried in the oven
1 x Spring onion, finely sliced
----------------- SOUP ----------------
1 x Red onion, diced
2 x Carrots, diced
1 lb Raw beetroot, diced
25 gm Butter
250 gm Potatoes
1/4 lt Vegetables stock
1/2 pt Orange juice
Instructions:
Instructions: Soup: Melt the butter in the pan and sweat off the onion for 3-4 minutes. Add the carrot, beetroot and potatoes and cook for 5 minutes continually stirring. Add the stock, bring to the boil and simmer for 35-40 minutes until tender. Add the orange juice and check the seasoning.

Cream: Place the soured cream into a bowl and add the crushed walnuts and 1tsp of dried orange zest and finely sliced spring onions. Fold in the ingredients and place a good spoonful to the centre of each bowl. Dust with the dried orange zest.

Spoon into warmed soup bowls and serve with the orange and walnut cream.

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