This beetroot cream soup is sumptuous not only in taste, but also in color. Besides, it’s so easy to make that it can put a smile on your face even on a Monday.
Beetroot cream soup with parsley butter
Ingredients for 4 servings
For the soup
- 6 beetroots
- 5 spring onions
- 1 tbsp olive oil
- 1.5 liters vegetable or chicken stock, from cubes
- The juice of 0,5 lemon
- 2 tablespoons sour cream
- 500 g butter
- 1 bunch of parsley
- 1 hard-boiled egg
Wash the beetroots and cook them in enough water to cover them completely until tender (about 30 minutes from when the water starts boiling). Rinse the cooked beetroots in cold water and peel off the skins. Be careful, as you can get your hands dyed by the brightly colored beetroots! Cut the cleaned beetroots into larger cubes.
While the beetroots are cooking, mix the butter with the chopped parsley and refrigerate until serving. Clean the green onions, dice and sauté in a pan in hot oil until translucent, then add the stock.
Transfer the beetroots into a blender, add the vegetable stock with the sautéed onions and blend until smooth. Add the lemon juice, sour cream, salt and pepper to taste, and blend for a few more seconds.
The soup can be served hot or cold. To serve, garnish with a small spoonful of spiced butter and a boiled egg.