in Soup Recipes

Beetroot soup

updated

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Ingredients for 4 servings:

  • 4 beetroot, fresh
  • 4 potatoes
  • 1 onion(s)
  • 1 ½ liters vegetable broth
  • salt and pepper
  • nutmeg
  • 2 tbsp crème fraîche
  • 1 small bunch of chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian

Peel the beetroot, potatoes, and onion, then dice them roughly. Pour the vegetable stock into a saucepan and add the diced vegetables. Cook for approximately 40 minutes with the lid closed. Then, using a hand blender, puree the vegetables and stock until smooth and season with a little salt and pepper and a pinch of nutmeg. Finely chop the chives and add them to the soup. Finish with the crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Beetroot soup