Beetroots creamy soup

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 15
Baking 30
Portions 4
Freezing No


  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 6 peeled and chopped into chunks, fresh beetroots
  • 1 peeled and chopped into chunks potatoe
  • 750 ml (3 cups) of chicken broth cubes
  • 1 Bay leaf
  • Salt and pepper up to taste
LeeksFind our bag in yourlocal grocery store

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  • In a casserole, brown Les Cultures de chez nous sliced leeks for 2 to 3 minutes with a mixture of butter and oil.
  • Add chunks of beetroots and potatoes and brown again for 2 minutes.
  • Add chicken broth, Bay leaf and season.
  • Bring to a boil and simmer for about 20 to 25 minutes until beetroots are tender.
  • Remove Bay leaf and reduce into puree.

Chef's notes

Chef tips : When serving, garnish each plates with fresh parsley and draw a heart with fresh cream.

Side dish : Serve with small breads roasted with poppy seeds.