Cream Of Beetroot Soup

For 4 people. Cooking time: 45 min.


  • 30 g of butter
  • 3 medium sized beetroots peeled and chopped
  • 1 potato peeled and chopped
  • 2 Shallots chopped
  • 1 fat clove of garlic, crushed
  • 1 splash of red wine vinegar
  • 800 ml of vegetable stock
  • 1 Bayleaf
  • Salt
  • Worcestershire sauce
  • 60 g grated gruyère
  • 5 dspoons of sour cream or crème fraiche
  • 1 tbspoon finely chopped chervil


  1. Melt the butter in a saucepan and sweat the beetroot, potato, shallots and garlic for about 5 mins.
  2. Moisten with the vinegar and then add the stock, add the bayleaf and leave to simmer for about 20 mins or until the vegetables are tender.
  3. Remove from the stove, takeout the bayleaf and puree with either a hand held blender or with a processor.
  4. Pass this mixture through a sieve and then pour back into the saucepan and season.
  5. Gently reheat the soup and add the cheese, which will melt slightly.
  6. To serve pour into soup bowls and garnish with either the sour cream or crème fraiche and the chopped chervil.