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Chilled Leek and Beetroot Consomme

 

Consomme can be made a day ahead. This recipe is not suitable to freeze or microwave

Ingredients

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

 

Method

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.

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