Beetroot soup with chicken and sorrel

Ingredients

• 1200ml chicken stock
• 1 cup orange juice
• 4 pieces chicken tenderloin
• 2 large beetroot
• 2 medium potatoes
• 1 bunch sorrel, washed and finely sliced (if you can't get sorrel, spinach will do, but misses the lemony tang).

Method

Peel beetroot, place in a pot and cover with the chicken stock and orange juice. Bring to the boil, cover and gently simmer until the beetroot is soft (test with a knife or skewer).

When the beetroot is soft, remove one and put to one side for the garnish. Puree the other with the chicken stock and strain through a fine sieve, being sure to squeeze out all the liquid and flavour.

Peel and dice the potato in 1 cm cubes. Place in a saucepan, cover with water and cook until just soft. Drain and keep to one side for garnish. Dice the reserved beetroot as with the potato.

Cook the 4 chicken tenderloins under a grill or in a pan with 15 ml of extra virgin olive oil. When cooked, carefully shred the meat and keep warm.

Bring the beetroot soup back to the boil and gently simmer, skim any foam or residue that appears on the surface.

To serve:

Arrange the diced potato and beetroot evenly between 4 warm soup plates. Scatter over each some of the shredded chicken and the sorrel. Ladle over the hot soup and serve immediately.