Beetroot cream soup
(300 grams || 10 oz)
salt & pepper
First, prep your ingredients:
– Wash, peel and cut the potatoes into cubes
– Cut the red beet into cubes as well
– Peel and finely chop the onion
In a pot, fry the chopped onion in olive oil, for about 1 minute, then add the potatoes and beetroot.
Cover the vegetables with water and bring to boil.
When the veggies are boiled
(‘test’ them by using a fork)
, add salt and pepper and let the soup cool for a while.
When the soup becomes lukewarm, strain the vegetables, but keep the broth!
Add the vegetables into a blender + a couple of ladles of broth and blend.
If your cream soup is too thick, add more broth into the blender until you reach the desired consistency.
Serve the beetroot cream soup with chives and croutons.