LCD – All Recipes, Soup
4 1/2 cups vegetable stock (page 97)
4 raw beetroot peeled and chopped
2 green apples cored, peeled and chopped
1 tablespoon honey (or 1 teaspoon Nature Sweet Sugar Substitute)
Juice of 4 large lemons
1 teaspoon ground allspice
Freshly ground black pepper
Pinch sea salt
2 egg yolks
Chives for garnish
(GF, DF, NF, V)
Place all the ingredients, except the egg yolks and chives, into a saucepan and cook until the beetroots are tender.
Cool and blend in blender until smooth. In a separate bowl, beat the egg yolks and thicken by adding a little of the hot soup.
Then pour the egg yolk and soup mixture back into the main pot of soup, beating to keep it smooth and simmer for 15 minutes.
Chill the soup and serve cold with chopped chives.