Food Monday ~ Cold Beetroot Soup
Cold Beetroot Soup
Serves 4-6
12ozs Beetroot cooked
5 fluid ounces Soured Cream
1 pint Chicken Stock
Put the beetroot and half the soured cream in a food processor and blend until smooth. Transfer to a bowl and stir in the chicken stock. Chill well. Pour into individual bowls and stir in the remaining soured cream.



