Pink Cream of Beetroot Recipe
Serving: 4 servings
Ingredients
- 13 ounces bacon [340 grams] chopped
- 1 pound beetroot [0.45 kilo] peeled, rinsed, and diced
- 1½ pound starchy potatoes [0.7 kilo] (like russet), peeled, rinsed, and diced
- 1 large white onion minced
- 1 quart vegetable broth [1 liter]
- 1 cup heavy cream
- Salt to taste
- ¼ cup sour cream [60 milliliters]
- Black pepper to taste
- 2 cups diced bread
- 2 tablespoons butter
Instructions
Step 1: Brown the bacon.
- In a medium Dutch oven or large saucepan, cook the bacon over medium-high heat until it has released most of the fat and the bacon bits are crispy.Remove the bacon bits from the pan and let them rest on a paper towel until needed.
Step 2: Sauté vegetables
- Keep the Dutch oven on the stove, but lower the heat to medium-low.Add the onion, beetroot, and potato, and cook stirring, until the onions become translucent.
Step 3: Simmer
- Add the broth to the pot, cover, and simmer until the potatoes and beetroot are fork-tender (an estimate of 15 minutes).
Step 4: Blend
- Turn off the stove, and stir in the heavy cream.Blend until the mixture is very smooth. You may need to let it cool down a bit before blending. Season with salt and pepper to taste, then return to the pot and reheat. If it's too watery, let it boil down to your preferred consistency; if too thick, add a bit more water.
Step 5: Toast bread
- In a skillet or frying pan, heat the butter over medium heat. Add the bread cubes and cook, turning until they are crispy and have browned a bit.
Step 6: Serve
- Serve the soup alongside sour cream to drizzle and croutons and bacon bits to add on top.
Nutrition
Calories: 632kcal
