Beetroot soup

12 servings Prep: 20 mins, Cooking: 40 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

45.00 ml butter
15.00 ml fresh chillies — 573
2 onion — chopped
3 garlic — cloves, bruised
2 0 leeks — sliced into rings
500.00 g beetroot — peeled, diced
500.00 g potatoes — peeled and diced
1.50 Litres stock — chicken
15.00 ml vinegar — red wine
sea salt and freshly ground black pepper
sour cream — bulgarian
fresh chives — chopped
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Method:

Heat the butter and oil in a saucepan. Saute the onions, garlic and leeks over a medium heat until soft and glossy.

Add the beetroot and potatoes, and saute over a low heat for another 10 minutes.

Add the stock and simmer until the vegetables are cooked and soft. Cool, then blend in a food processor. Season
with red wine vinegar, salt and pepper.

Serve the soup garnished with a spoonful of sour cream or Bulgarian yoghurt, topped with chopped chives.



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