Warm Beet and Potato Cream Soup
Preparation time: 15 min
Cooking time: 30 min
- 10 oz cooked beets
- 10 oz potatoes
- 2 finely chopped shallots
- 4 cups chicken stock
- 1 tbsp. olive oil
- 1 oz cream cheese
- Salt & pepper
Peel and dice potatoes.
Cut the beets into large cubes.
Heat the saucepan to 2/3 of the maximum power of your stove and test the heat using the ‘water drop’ technique.
Pour the oil and add the shallots. Sweat for 2 minutes.
Add the potatoes and beets.
Brown for 2 minutes, then add the chicken stock and cook for 30 minutes on medium heat.
Towards the end of cooking, add the cream cheese and blend.
Add salt and pepper to taste.
Tip: To add a bitter flavor, you can add slices of green apples.