Beet soup

Ingredients:

• 6 x large red beets
• 3 tbsp olive oil
• 1 x Yukon gold potato, peeled and chopped into 1/4-inch cubes
• 3 ribs celery, chopped
• 1 x onion, chopped
• 2 x leeks, pale green bottom third only, chopped
• 6 cups chicken stock
• 2 tbsp freshly squeezed lemon juice
• salt and pepper
• 1/2 cup heavy cream

Roast beets in the oven at 450°F for 1 1/2 hours. Let cool. Peel off skin and discard. Reserve.
In a soup pot over medium heat add potatoes, celery, onion and leek. Cook for 8 minutes, stirring occasionally. Add beets and stock, Simmer for 30 minutes. Let cool.
Add lemon juice and season to taste with salt and pepper. Transfer to a food processor and puree. Then pass soup through a fine mesh strainer. Add cream and reheat before serving.

Print:  | Soup recipes: >>| Country: - | Serves: 6 |