French Market Recipe 2024 17
Soupe betteraves et céleri
Creamy beetroot and celery soup
Ingredients for 4 servings:
Directions
- 1 bunch beetroot
- 2 onions
- Celery bunch
- 1 stock cube (chicken/veal)
- 2 to 3 tablespoons olive oil for frying
- Pinch of nutmeg
- 250ml liquid cream
- Fresh thyme leaves
Directions:
- Peel and slice the onion.
- Peel and chop the beetroot.
- Wash celery, chop tops and ends off, slice the sticks into small pieces.
- Pour some olive oil into a heavy based saucepan and heat up.
- Add the onions and fry quickly until translucent.
- Add the beetroot and celery and turn for a few minutes.
- Add a litre of water and stock cube and bring to the boil.
- Turn down the heat and simmer for about 25 to 30 minutes until beetroot is soft.
- Once the vegetables are cooked, remove pot from heat and allow to cool.
- Use a kitchen blender or stick to pulverise the mixture into a thick puree.
- Add ¾ of the liquid cream and blend again.
- Add salt and pepper to taste and a good pinch of nutmeg.
- Prior to serving, re-heat the soup gently, stirring well.
- Pour into individual serving dishes, pour a few drops of cream over the top, decorate with a few fresh leaves of thyme. Serve straight away.
Serve this creamy soup with a glass of Pernand Vergelesses, a 1ier cru Chardonnay by Louis Latour available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!