Quick Beetroot Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 glass beetroot
- 2 tablespoon heavy cream
- 2 teaspoons parsley, large-leaved
- Salt and pepper or powdered vegetable stock
- possibly sugar
Print Recipe
Pin Recipe Instructions
- For two servings, a glass of beetroot with a filling weight of 400 - 500 grams including broth.
- Bring the beetroot to the boil briefly in its own juice, season with vegetable stock or salt and pepper and puree finely. Round off with a little sugar if necessary.
- Put in soup plate and refine with cream and parsley. This quickly prepared soup goes perfectly with my variation of Janssons Temptation (potato and anchovy casserole).
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