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Beet Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/soupe-betterave-5340.jpg
PT15M
PT15M
PT30M
Melt butter in a pot.Add carrots, leeks and beets.Cover and cook on medium for 3 minutes.Add chicken broth, honey, red wine vinegar, and season to taste.Cook until vegetables are tender.Ladle vegetables into a soup plate, add broth.Top the vegetables with a dollop of sour cream.Garnish with chopped chives or dill weed.This soup can be served hot or cold.
2
Chef Robert Villeneuve
4
7
5
3
1 Tbsp. (15 mL) butter
1/2 cup (125 mL) julienned carrot
1/2 cup (125 mL) julienned leeks
1 cup (250 mL) grated, peeled beets
2 cups (500 mL) chicken broth
1/2 tsp. (7 mL) honey
1 tsp. (5 mL) red wine vinegar
Salt and pepper to taste
2 Tbsp. (30 mL) sour cream
chives or dill weed
Beet Soup
-
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Gluten-free
2
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1 Tbsp.
(15 mL)butter
-
1/2 cup
(125 mL)julienned carrot
-
1/2 cup
(125 mL)julienned leeks
-
1 cup
(250 mL)grated, peeled beets
-
2 cups
(500 mL)chicken broth
-
1/2 tsp.
(7 mL)honey
-
1 tsp.
(5 mL)red wine vinegar
-
Salt and pepper to taste
-
2 Tbsp.
(30 mL)sour cream
-
chives or dill weed
Preparation
Melt butter in a pot.
Add carrots, leeks and beets.
Cover and cook on medium for 3 minutes.
Add chicken broth, honey, red wine vinegar, and season to taste.
Cook until vegetables are tender.
Ladle vegetables into a soup plate, add broth.
Top the vegetables with a dollop of sour cream.
Garnish with chopped chives or dill weed.
This soup can be served hot or cold.
Source :
Chef Robert Villeneuve
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
