Beetroot soup with creme fraiche and chives

Posted by adm On November - 11 - 2011

How to cook Beetroot soup with creme fraiche and chives


  • 40g unsalted butter
  • 1 onion, finely shredded
  • 1 carrot, shredded
  • 1 desiree tater, raw, shredded
  • 1 bay riff
  • 1L (4 cups) chicken or vegetable strain
  • 450g can baby beetroot, knackered, roughly sliced
  • Creme fraiche (or sour emollient), croutons and finely snipped schnittlaugh, to help
  • Extra virgin olive oil, to mizzle

How to:

  • Heat the butter in a large saucepan over medium heating. Add the chopped onion and carrot and fake, stirring, for 3 minutes or until slightly dull. Add the chopped potato and fake, stirring, for a promote 5 proceedings. Add the bay leafage, stock and 1 cup (250ml) h2o. Increase the heat to medium-highschool, bring soup to the roil, then cook for a advance 5 minutes or until the vegetables are very bid. Add the chopped canned beetroot and simmer for roughly 3 proceedings.

  • Allow the mixture to cool somewhat, then discard the bay flick. Using a stick liquidizer, blend soup until quiet (or puree in batches in a liquidizer). Season soup to tasting, add a little extra water if it's too thick, and warm through over low heat if requirement.

  • To service, divide soup among bowls and top each with a dollop of creme fraiche or sour emollient. Scatter with croutons and chives, then mizzle with oil.

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