We love this beetroot soup with apples for its ‘rustic’ flavor, its bright color, its nutritional benefits and the ease of preparation of this recipe!
Number of persons : 6
List of ingredients
Preparation time: 20 minutes
Cooking time : 55 minutes
Peel and slice the onions.
Peel and chop the garlic.
Peel and slice the red beets.
Peel and cut the apples into coarse pieces.
In a large saucepan, brown the onion and garlic in the butter.
When they are translucent, add the beets and apples.
Sauté for 5 minutes while stirring.
Add the cider and reduce until it takes on the appearance of syrup.
Pour in the broth, salt and bring it to a boil.
Lower the heat, cover the pan and simmer gently for 40 to 50 minutes (check the doneness of the beet slices).
Chop the chives and arrange the plates: in each of them pour hot soup, add a teaspoon of crème fraîche and sprinkle it all with chives and a little pepper.
Tips for making the recipe a success
When it is the season, replace the chives with spring onions cut into rings and browned in butter.
Thank you Isabelle CABRIT
Source: Au Jardin, conseils en jardinage by www.aujardin.info.
*The article has been translated based on the content of Au Jardin, conseils en jardinage by www.aujardin.info. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of information only available in a certain language.
*We always respect the copyright of the content of the author and always include the original link of the source article.If the author disagrees, just leave the report below the article, the article will be edited or deleted at the request of the author. Thanks very much! Best regards!