Beetroot velout with apples: recipe

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!

Beetroot soup with apples

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

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Source: Au Jardin, conseils en jardinage by

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