Chilled Leek and Beetroot Consomme
Consomme can be made a day ahead. This recipe is not suitable to freeze or microwave
1 tablespoon oil
2 medium leeks, chopped
1 litre water,
3 large (550g) beetroot, chopped
2 cloves garlic
½ cups orange juice
2 tablespoons red wine vinegar
1 teaspoon sugar
Heat oil in large saucepan, add leeks and cook over a medium heat for 5 minutes or until leeks are soft. Add remaining ingredients. Bring to the boil. Reduce heat and simmer for 1 hour. Strain mixture into a large bowl.
Cool, cover, and refrigerate consomme for several hours. Dribble cream over and sprinkle with chopped parsley for decoration.