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Cream of betroot soup

Cream of betroot soup

Preparation : 15 min Resting : -
Cooking : - Equipment :
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Serves 6 :
3 large cooked beetroots
125 g yoghurt
1 tbsp olive oil
chives
1/4 cucumber
4 small fresh goat's cheeses
salt & pepper
1Peel the beetroots. Wash and peel the cucumber.
2Cut into large pieces. Wash and roughly chop the chives (set aside a few leaves for decoration).
3Pour the yoghurt into the blender jug first, followed by the other ingredients. Turn the selector to the "soups" setting and liquidise for 1 minute. If necessary, use the spatula to ensure a smooth texture.
4Keep in the refrigerator. Serve in glasses. As an appetiser, decorated with a few chive leaves.

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