Beet Soup

Instructions

1. 1

   In a saucepan, soften the onion and garlic in the butter. Add the ginger and beets. Cook for 1 minute. Add the broth, cover and simmer for about 1 hour. Season with salt and pepper.

2. 2

   Set 125 ml (1/2 cup) of cooked beets aside. Cut into cubes and set aside. In a blender, purée the soup until smooth. Adjust the seasoning. Add the diced beet to the soup. Cool and freeze at this step.

3. 3

   Just before serving, reheat the soup and garnish with sour cream, chives and a drizzle of olive oil.