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Beet Soup

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Beet Soup

Ingredients

  • 1 Tbsp. (15 mL) Extra virgin olive oil

  • 1/2 cup (125 mL) Julienned carrot

  • 1/2 cup (125 mL) Julienned leeks

  • 1 cup (250 mL) Grated, peeled beets

  • 2 cups (500 mL) Chicken broth

  • 1/2 tsp. (7 mL) Apple vinegar

  • 1 tsp. (5 mL) Red wine vinegar

  • Salt and pepper to taste

  • 2 Tbsp. (30 mL) Sour cream

Preparation

  1. 1. In a saucepan, put extra virgin olive oil, carrots, leeks and beets.

  2. 2. Cover and cook on medium for 3 minutes.

  3. 3. Add chicken broth, apple vinegar, red wine vinegar, and season to taste.

  4. 4. Cook until vegetables are tender.

  5. 5. Ladle vegetables into a soup plate, add broth.

  6. 6. Top the vegetables with a dollop of sour cream.

  7. 7. Garnish with chopped chives or dill weed.

  8. 8. This soup can be served hot or cold.

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