Chilled Beetroot Consomme - cooking recipe

Ingredients

1 1/2 lbs peeled and chopped beetroots
10 spring onions
1 sprig thyme
1 garlic clove (crushed)
2 parsley sprigs
1 bay leaf
orange rind
2 1/2 pints water
1 cucumber
1 tablespoon red wine vinegar
1 tablespoon lemon juice
salt and pepper
5 fluid ounces natural yoghurt
2 tablespoons chives (chopped)

Preparation

put the prepared beetroot into a large pan with the spring onions,thyme,garlic,parsley,bay leaf and orange rind,.
pour in the water and bring to the boil then simmer for 1 hour.
peel and chop the cucumber and add to the soup and cook for a further 10 mins,.
pour the soup into a large bowl through a sieve and leave to fully drain through
serve with plain yoghurt and chives.