Beetroots and leeks soup
30
50
6
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of ground cumin
- 1 liter (4 cups) of chicken broth
- 4 cups of red beetroots of medium sized, peeled and sliced into 4
- 1 package of fresh parsley
- 2 ml (1/2 teaspoon) of salt
- 125 ml (1/2 cup) of nature yogurt or sour cream
- Ground fresh pepper
- Parsley leaves
Preparation
Side-by-side mode- In a large casserole, heat oil at medium heat. Brown sliced leeks 5 minutes without coloring. Add cumin and continue cooking 1 minute. Add broth and beetroots. Cover and bring to a boil.
- Reduce heat and simmer for 45 minutes or until beetroots tenders. Remove from heat. Reduce into puree with a mixer or a blender.
- Remove parsley leaves but keep few for garnishing. With a mortar , reduce parsley leaves into pulp with salt. Cool down 15 minutes and use again the mortar.
- Set mixture in a sieve and pour in a small bowl. Add yogurt and mix. Set in the refrigerator 30 minutes before serving.
- Garnish each soup bowl with parsley pulp, fresh ground pepper and fresh parsley leaves.
