Bicoloured Cream Celery and Beet Soup

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 190 °C (375 °F).

2. 2

   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.

3. 3

   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.

4. 4

   In a blender, purée the soup until smooth. Adjust the seasoning. Keep warm.