Cream of Beet

Cream of Beet
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1

    leek, minced

  • 6

    fresh beets, peeled and chopped

  • 1

    potato, peeled and chopped

  • 3 cups
    (750 mL)

    chicken bouillon, reconstituted

  • 1

    bay leaf

  • Salt and pepper to taste


In a saucepan, cook leek 2-3 minutes in oil and butter.

Add chopped beets and potato and cook 2 more minutes.

Add chicken bouillon, bay leaf, salt and pepper.

Bring to a boil and simmer for about 20-25 minutes, until beets are soft.

Remove bay leaf and pur?e the soup.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007