Beetroot Soup Recipe

Beetroot Soup Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

1 onion, chopped
1 celery stick, chopped
4 raw beetroot (red beets)
225 g/8 oz tomatoes, skinned
600 ml/1 pt/2.5 cups Vegetable Stock
Salt and freshly ground black pepper

30 ml/2 tbsp soured (dairy sour) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the onion and celery until soft but not brown. Add the beetroot, tomatoes and stock, bring to the boil, cover and simmer gently for about 1 hour until the beetroot are tender. Puree in a food processor or blender. Return the soup to the saucepan, season to taste with salt and pepper and reheat. Spoon into warm soup bowls, add a swirl of the soured cream to each one and serve.

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