Beetroot and leek 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 litre (4 cups) of chicken broth
- 1 litre (4 cups) of red beetroots of medium-sized, peeled and sliced into 4
- 1 package of fresh parsley
- 2.5 ml (1/2 teaspoon) of salt
- 125 ml (1/2 cup) of plain 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 for 5 minutes without colouring. Add cumin and continue cooking for 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 the parsley leaves, but keep a few for garnishing. With a mortar, reduce the parsley leaves into a pulp with salt. Cool for 15 minutes, then use the mortar again.
- Set the mixture in a sieve and pour into a small bowl. Add yogurt and mix. Refrigerate for 30 minutes before serving.
- Garnish each soup bowl with parsley pulp, fresh ground pepper and fresh parsley leaves.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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