Summary

Ingredients

• 1 glass beetroot
• 2 tablespoon heavy cream
• 2 teaspoons parsley, large-leaved
• Salt and pepper or powdered vegetable stock
• possibly sugar

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Instructions

1. For two servings, a glass of beetroot with a filling weight of 400 - 500 grams including broth.
2. 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.
3. 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).