| How To Cook: |
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1. Beat the stock with the cream or yoghourt until smooth.
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2. Add the beetroot, skinned and cut into neat fine dice.
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3. Add the lemon juice and the chives.
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4. Chill for several hours.
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5. Serve in soup cups with a spoonful of sour cream on each cup and garnish with a tiny sprig of watercress.
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TIP:
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If preferred, this soup may be pureed.
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