Beetroot soup

Recipe from: 6/1/1994 12:00:00 AM
Ingredients 9
Servings 5
Time

Ingredients

  • 30
    g
    butter
  • 1
    onion, finely chopped
  • 450
    g
    raw beetroot, peeled and diced
  • 250
    g
    potatoes, peeled and diced
  • 1
    Litres
    chicken stock
  • 10
    ml
    fennel seeds
  • bay leaf
  • salt and freshly ground black pepper
  • 125
    ml
    soured cream or plain yoghurt
 

Method

 
1. Melt butter in a large saucepan and sauté the onion, beetroot and potatoes for 5 minutes, stirring constantly. 2. Pour in the stock, fennel seeds, bay leaf and seasoning. Bring to the boil, lower heat and simmer for an hour or until tender. 3. Remove bay leaf. Cool soup slightly before processing to a purée. Return soup to a clean pan and reheat, adjust seasoning. 4. To serve drizzle sour cream in centre of soup with grissini on the side.
 

Read more on: soup
 

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