2.5 - 4 L SELECTED VARIETIES
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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