Beetroot creamy soup
15
30
4
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 6 peeled and chopped into chunks, fresh beetroots
- 1 peeled and chopped into chunks potatoe
- 750 ml (3 cups) of chicken broth cubes
- 1 Bay leaf
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a casserole, brown Les Cultures de chez nous sliced leeks for 2 to 3 minutes with a mixture of butter and oil.
- Add chunks of beetroots and potatoes and brown again for 2 minutes.
- Add chicken broth, Bay leaf and season.
- Bring to a boil and simmer for about 20 to 25 minutes until beetroots are tender.
- Remove Bay leaf and reduce into puree.
Chef’s note
When serving, garnish each plates with fresh parsley and draw a heart with fresh cream.
Side dish : Serve with small breads roasted with poppy seeds.
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80
6
Budget
