Cream of Beetroot Soup

Calorie.Less.Cooking's picture

Nov. 30, 2011

Ingredients

Vacuum packed beetroot 16 Ounce (2 Cans Of 8 Ounce Each)
Butter/Margarine 1 1/2 Ounce
Onion 1 Tablespoon (Leveled) , grated
Flour 1 Ounce
Chicken stock/Water and 2 stock cubes 1 3/4 Pint
Salt To Taste
Pepper To Taste
Red wine vinegar 1 Tablespoon
Bread slice 3
Single cream 6 Fluid Ounce (1 Carton)

Directions

MAKING

1 Coarsely grate the beetroot.

2 In a saucepan, melt the butter or margarine.

3 Add in the grated onion.

4 Cook gently for about 2 minutes until transparent.

5 Stir in the flour.

6 Gradually add in the chicken stock.

7 Bring to a boil.

8 Lower the heat and simmer for 3 minutes.

9 Stir in the grated beetroot, salt, pepper and vinegar.

10 Cover the pan and cook gently for 15 minutes.

11 For the croutons: Remove crusts from bread.

12 Cut the bread into small dice.

13 In a skillet, add in oil and fry until golden, drain well.

14 Remove the soup from the heat.

15 Stir in the cream.

16 Correct the seasoning.

17 Gently heat through.

SERVING

18 Serve the soup with cream on the top.

19 Add in parsley, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 244Calories from Fat 121

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 411 mg17.13%

Total Carbohydrates 23 g7.7%

Dietary Fiber 2 g8%

Sugars 7 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet