Recipe #5340
Beet Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
2
servings
servings
| Category: | Soups |
| Subcategory: | Soups |
| Source: | Chef Robert Villeneuve |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) butter*
- ½ cup (125 mL) julienned carrots
- ½ cup (125 mL) julienned leeks
- 1 cup (250 mL) grated, peeled beets
- 2 cups (500 mL) chicken broth*
- 1½ tsp. (7 mL) honey*
- 1 tsp. (5 mL) Irresistibles red wine vinegar*
- Salt and pepper to taste
- 2 Tbsp. (30 mL) sour cream*
- Chopped chives or dill weed as needed
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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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