With Christmas being just around the corner, we have an amazing recipe we would love to share with you. It might just be the perfect fit for the Christmas Dinner menu you’ve been pondering. We’re talking about yummy, rich, delicate beetroot soup. It has such depth of flavour that we’re happy to serve it as a fancy starter on Christmas Eve.
But also every other week night works just fine, since ’tis the season of gathering around the table to be holly jolly happy and full and we’re always in need of easy but still festive recipes that are special!
So this beetroot soup recipe is exactly that: easy elegance meets practicality.
PS: Thanks to our dear friend Pia of – Peaches and Mint– who did this beautiful kitchen story shoot for us!
Xx, Sue & Sibylle
WHAT YOU'LL NEED
– 1 onion, chopped – 3big sized beetroots, cut into small pieces – 80g butter (you can also go with 50g of butter for a lighter version of this soup, but butter and beets go so well together, the more the better, trust us on this one!) – 100ml port wine – 600ml vegetable stock – 300ml cream – fleur de sel & pepper
1 – Melt the butter in a large soup pot. Fry the chopped onions and beetroot cubes over medium heat, stirring occasionally.
2 – Deglaze with port wine. Then add the vegetable stock and the cream. Let simmer for 30 minutes.
3 – Puree in batches and sieve the soup for a softer consistency.
4 – season with fleur de sel and some pepper to taste.