red beet soup

red beet soup

red beet soup

Ingredients
Number of persons
-
4
+

800 g beetroot

1 onion

1 clove of garlic

3 stalks of celery

1 l chicken stock

Pepper

Salt

2 tablespoons low-fat crème fraîche

1 good tablespoon of vinegar




Preparation
Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min
Set aside one beet, cut the others into quarters. Vacuum-packed beets lend themselves well to this recipe.
Peel the onion and garlic. Wash and chop the celery.
In a saucepan, boil the chicken stock, add the beetroot quarters, onion and celery. Add salt and pepper and simmer for about half an hour.
In the meantime, cut the last beetroot into julienne strips.
Blend the preparation by adding the crushed garlic clove and a tablespoon of vinegar.
Adjust the seasoning.
Add fresh cream and julienne the beetroot without mixing.
Enjoy your meal.