in Soup Recipes

Spicy winter soup

updated

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Ingredients for 3 servings:

  • 2 garlic cloves
  • 2 chili peppers, red
  • 2 onions, red
  • 350 g beetroot, pre-cooked (refrigerated)
  • 500 ml chicken broth
  • some crème fraîche for garnishing
  • salt and pepper
  • lemon juice
  • oil
  • little sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Beetroot soup with chili

Deseed and finely chop the chili peppers. Peel and finely chop the garlic and onion. Sauté all three ingredients in a little oil. Finely chop the beetroot and add it to the pot. Add the chicken stock and simmer for 10 minutes. Puree everything and season with salt, pepper, lemon juice, and a little sugar. Divide among plates and serve garnished with 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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