in Soup Recipes

Garlic soup with beetroot

updated

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Ingredients for 4 servings:

  • 2 beetroots
  • 3 cloves garlic
  • 50 g butter
  • 30 g flour
  • 500 ml cream
  • Sugar
  • Salt
  • nutmeg
  • Pepper, white
  • 1 half lemon(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean and peel the beetroot, and cook in salted water with a little nutmeg and sugar until tender. Peel, crush, and finely dice the garlic. Sauté the garlic cubes in butter until translucent, then dust with flour and roast until lightly nutty. Add the cream and season to taste. Dice the beetroot and add to the soup. Reduce the beetroot broth slightly and add as needed. Season to taste before serving.

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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.

Garlic soup with beetroot

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