The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 14

BEET SOUP
Serves 8
INGREDIENTS
-
-
-
-
-
-
-
-
-
3 medium beets, peeled and halved
1 medium potato, peeled and halved crosswise
700mls low sodium chicken broth
8 tsp low fat (reduced-fat) sour cream
1 tsp olive oil
1 onion, chopped
2 cups water
1 bay leaf
1 squeeze lemon juice
METHOD
1.
2.
3.
4.
Heat the oil in a pan over medium-high heat. Add onion and cook for around 3 minutes until
tender. Add broth, beets, potato, bay leaf and onion.
Bring to a boil; reduce heat, and simmer, uncovered for 20 minutes or until beets and potato
are tender. Discard bay leaf.
Place one-third broth mixture in blender or food processor; process until smooth.
Place puréed mixture in a large bowl, repeat procedure twice with remaining mixture.
Return pureed mixture to pan, warm soup over low heat for 5 minutes or until thoroughly
heated. Remove from heat, and stir in lemon juice.
Divide the soup into individual bowls and add in a teaspoon of sour cream to each, a few
drops of olive oil and dress with some coriander.
14 / Gentleman’s Cook Book ©2016 and beyond. All Rights Reserved.