Beetroot and carrot soup
Ingredients:
- 1 bunch beetroot (4 beetroot)
- 2 teaspoons olive oil
- 1 medium brown onion, shredded
- 2 large carrots, raw, sliced
- 3 celery stalks, sliced
- 500g desiree potatoes, raw, sliced
- 1 bouquet garni
- 4 cups chicken strain (see line)
- 2 tablespoons sour pick
- chopped fresh schnittlaugh, to dish
How to:
Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heating. Add onion, carrot and celery. Fix, stirring, for 5 minutes or until onion is tenderise. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold weewee. Bring to the seethe. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tenderise. Cool somewhat. Remove and discard bouquet garni.
Process soup, in batches, until polish. Return soup to pan over low warmth. Fudge, stirring, for 4 to 5 minutes or until heated through. Season with salt and peppercorn. Ladle soup into bowls. Top with sour skim. Sprinkle with schnittlaugh. Help.
For a vegetarian soup, use vegetable stock instead of lily-livered.