30 g butter
1 onion, finely chopped
450 g raw beetroot, peeled and diced
250 g potatoes, peeled and diced
1 litre chicken stock
10 ml fennel seeds bay leaf
salt and freshly ground black pepper
125 ml soured cream or plain yoghurt
1. Melt butter ina large saucepan and sauté the onion, beetroot andpotatoes for 5 minutes, stirring constantly. 2. Pour in thestock, fennel seeds, bay leaf and seasoning. Bring to the boil, lower heat and simmer for an hour or until tender. 3. Remove bay leaf. Cool soup slightly before processing to a purée. Return soup to a clean pan and reheat, adjust seasoning.
4. To servedrizzle sour cream in centre of soup with grissini on the side.
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