Beet Soup
Ingredients
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1 Tbsp. (15 mL) Extra virgin olive oil
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1/2 cup (125 mL) Julienned carrot
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1/2 cup (125 mL) Julienned leeks
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1 cup (250 mL) Grated, peeled beets
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2 cups (500 mL) Chicken broth
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1/2 tsp. (7 mL) Apple vinegar
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1 tsp. (5 mL) Red wine vinegar
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Salt and pepper to taste
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2 Tbsp. (30 mL) Sour cream
Preparation
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1. In a saucepan, put extra virgin olive oil, carrots, leeks and beets.
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2. Cover and cook on medium for 3 minutes.
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3. Add chicken broth, apple vinegar, red wine vinegar, and season to taste.
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4. Cook until vegetables are tender.
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5. Ladle vegetables into a soup plate, add broth.
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6. Top the vegetables with a dollop of sour cream.
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7. Garnish with chopped chives or dill weed.
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8. This soup can be served hot or cold.
