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Cream of Beet https://www.metro.ca/userfiles/image/recipes/creme-betteraves-2148.jpg PT15M PT1H00M PT1H15M
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.
4
3 9 5 1
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
Cream of Beet

Cream of Beet

Rate this recipe
9 Votes
  • Lactose-free
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    leek, minced
  • 6
    fresh beets, peeled and chopped
  • 1
    potato, peeled and chopped
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  • 3 cups
    (750 mL)
    chicken bouillon, reconstituted
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  • 1
    bay leaf

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

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

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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