Chunky beetroot soup

Recipe from: 5/12/1999 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 50
    ml
    butter
  • 15
    ml
    olive oil
  • 2
    medium onions, chopped
  • 3
    garlic cloves, chopped
  • 2
    leeks, sliced
  • 500
    g
    beetroot, chopped
  • 500
    g
    potatoes, diced
  • 500
    ml
    chicken stock
  • 125
    g
    ham, diced (optional)
  • 15
    ml
    red wine
  • vinegar or raspberry vinegar
  • salt and milled black pepper
  • snipped chives to garnish
 

Method

 
Heat butter and oil in a large saucepan. Add onions, garlic and leeks. Cook over moderate heat for 4 minutes. Add beetroot, potatoes and stock. Simmer until beetroot is cooked, about 30 minutes. Place in a blender and purée. Stir in ham (if using), vinegar, salt and pepper. Spoon into soup bowls, garnish with chives and serve.
 

Read more on: soup
 

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