Ingredients
1 tsp Roasted cumin seeds
2 tsp olive oil
2 onion, chopped
1 cloves garlic, chopped
200 g beets, peeled and chopped
300 ml chicken stock
salt and freshly ground pepper
3 tsp fresh cream
Method
Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 15 to 20 minutes. Remove from heat, and allow to cool slightly.
In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with drops of cream.
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