Beet Soup
Beet Soup
Rating: (1 rated)
  • 2 onions, chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons (45 ml) butter
  • 1 tablespoon (15 ml) grated fresh ginger
  • 2 lb (1 kg) beets, peeled and sliced
  • 4 1/2 cups (1.25 litre) chicken broth
  • Preparation
  • In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.
  • Set 125 ml (1/2 cup) of cooked beets aside. Cut into cubes and set aside. In a blender, purée the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.
  • Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.
  • Description
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