Beetroot soup

Name: Beetroot soup
Yield: 5 servings
Cuisine: Boil
Ingredients: 30.00 g butter; 1.00 onion finely chopped; 450.00 g beetroot raw, peeled and diced; 250.00 g potatoes peeled and diced; 1.00 Litres stock chicken; 10.00 ml fennel seeds; bay leaves; sea salt and freshly ground black pepper; 125.00 ml sour cream

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

30.00 g	butter
1.00	onion — finely chopped
450.00 g	beetroot — raw, peeled and diced
250.00 g	potatoes — peeled and diced
1.00 Litres	stock — chicken
10.00 ml	fennel — seeds
	bay leaves
	sea salt and freshly ground black pepper
125.00 ml	sour cream

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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.