Ingredient:
40g unsalted butter
1 onion, finely chopped
1 carrot, chopped
1 desiree potato, peeled, chopped
1 bay leaf
1L (4 cups) chicken stock or vegetable stock
450g can baby beetroot, drained, roughly chopped
Sour cream, to serve
Croutons, to serve
Fresh chives, finely snipped, to serve
Extra virgin olive oil, to drizzle
Method:
Heat the butter in a large saucepan over medium heat. Add the chopped onion and carrot and cook, stirring, for 3 minutes or until slightly softened. Add the chopped potato and cook, stirring, for a further 5 minutes. Add the bay leaf, stock and 1 cup (250ml) water. Increase the heat to medium-high, bring soup to the boil, then cook for a further 5 minutes or until the vegetables are very tender. Add the chopped canned beetroot and simmer for about 3 minutes.
Allow the mixture to cool slightly, then discard the bay leaf. Using a stick blender, blend soup until smooth (or puree in batches in a blender). Season soup to taste, add a little extra water if it's too thick, and warm through over low heat if necessary.
To serve, divide soup among bowls and top each with a dollop of creme fraiche or sour cream. Scatter with croutons and chives, then drizzle with oil.
40g unsalted butter
1 onion, finely chopped
1 carrot, chopped
1 desiree potato, peeled, chopped
1 bay leaf
1L (4 cups) chicken stock or vegetable stock
450g can baby beetroot, drained, roughly chopped
Sour cream, to serve
Croutons, to serve
Fresh chives, finely snipped, to serve
Extra virgin olive oil, to drizzle
Method:
Heat the butter in a large saucepan over medium heat. Add the chopped onion and carrot and cook, stirring, for 3 minutes or until slightly softened. Add the chopped potato and cook, stirring, for a further 5 minutes. Add the bay leaf, stock and 1 cup (250ml) water. Increase the heat to medium-high, bring soup to the boil, then cook for a further 5 minutes or until the vegetables are very tender. Add the chopped canned beetroot and simmer for about 3 minutes.
Allow the mixture to cool slightly, then discard the bay leaf. Using a stick blender, blend soup until smooth (or puree in batches in a blender). Season soup to taste, add a little extra water if it's too thick, and warm through over low heat if necessary.
To serve, divide soup among bowls and top each with a dollop of creme fraiche or sour cream. Scatter with croutons and chives, then drizzle with oil.
