John Myers
Cream of Beetroot Soup with Orange
The perfect cream of beetroot soup with orange recipe with a picture and simple step-by-step instructions.
- 500 g Boiled beetroot
- 1 Pc. Onion
- 1 tbsp Dried marjoram
- 1,2 l Meatsoup
- 1 Pc. Organic orange
- 100 ml Cream or sour cream
- 1 tbsp Vinegar
- Coarse sea salt
- Pepper from the grinder
- Finely dice the onion and beetroot and place in a large saucepan with the beetroot juice. Pour in the meat stock and add the marjoram. Bring the whole thing to the boil briefly while stirring and then simmer on a low heat in a closed pot for about 30 minutes.
- After everything has boiled down nicely, add the juice, the pulp and some zest from the orange. Puree everything with the hand blender to make a fine, creamy soup. Finally stir in the cream or sour cream and season with vinegar, salt and pepper.
- To garnish you can add a little whipped cream, put a fresh marjoram sprig on top of the cream and / or serve with croutons or freshly toasted white bread.
Facebook Comments