Bicoloured Cream Celery and Beet Soup
Bicoloured Cream Celery and Beet Soup
Ingredients
- 4 medium beets, cut in halves
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) cider vinegar
- 2 cups (500 ml) chicken broth
- 2 1/2 cups (625 ml) chopped celery
- 1 garlic clove, chopped
- 1 tablespoon (15 ml) olive oil
- 1 cup (250 ml) white wine
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) potatoes cut in cubes
- 1/2 teaspoon (2.5 ml) Provence herbs
- 1/4 cup (60 ml) 35% cream
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- Cover the beets in aluminum foil and close tightly. Cook in the oven for about 1 hour and 30 minutes or until tender. Pierce the beets with the point of a knife to check for doneness. Let cool and peel.
- In a saucepan, soften the onion and garlic in the oil over medium for about 5 minutes. Deglaze with the vinegar. Add the broth and the beets. Bring to a boil and cook for 5 minutes over medium heat. Season with salt and pepper.
- In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.
Bicoloured Cream Celery and Beet Soup