Beetroot crème soup
Now, in autumn, it’s season of beetroot. Very healthy in every form, here you can read a soup recipe made by beetroot.
Ingredients:
- 1 tbps oil
- 1 tbsp butter
- 1 large onion, sliced thinly
- 2 mid size beetroot
- 400 ml chickenstock
- 1-2 dl water
- 70 g parmesan cheese, grated
- salt, pepper
- sour cream
- sliced almonds
Nicely peel off the beetroot, to not see the dots. Put the oil and butter into a pot, and slightly roast the cut onion. Roast the diced beetroot for ~5 minutes then add the juice, cover with a lid and cook until the beet root gets soften. Put aside a bit for cooling down. During the time, in a pan roast the almond slices. It is going to be ready very soon, make sure you watch out for it. Make it a purée with your hand mixer, flavor with salt and pepper, add the parmesan and make the right density with water. Serve while warm, with sour cream and roasted almond slices.
