The beet cream soup is a creamy and tasty soup that is quick to prepare. Served hot, it is an excellent first course. Considering the sweet and earthy taste of beets, here are some tips on how to balance the flavor of this cream soup.
If you like creamy soups, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 137.00 (Kcal)
- Carbohydrates 23.96 (g) of which sugars 7.10 (g)
- Proteins 3.82 (g)
- Fat 2.46 (g) of which saturated 0.37 (g)of which unsaturated 0.05 (g)
- Fibers 6.00 (g)
- Sodium 667.58 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.6 oz beet
- 7 oz potatoes
- 4.23 cups vegetable broth
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pot 2 qt
- 1 Blender
- 1 Potato Peeler
Procedure
Here are the steps to follow to make a delicious beet cream soup. You can use pre-cooked or fresh beets to make a good beet cream soup.
In this recipe, I start with fresh beets because pre-cooked beets are already ready, and you just have to blend them to get the cream soup.
First of all, I recommend peeling the potatoes with the potato peeler.
Now that they are peeled, all you have to do is cut them into uniform cubes. The smaller the cubes, the less time they will take to cook.
It’s time for the beets, remove the skin and start cutting them into uniform cubes about 1 inch thick.
Now you just have to put the vegetable broth in a pot and add the potatoes and beets. Cook for about 15-20 minutes. Check that the potatoes and beets are cooked by piercing them with a fork.
When the vegetables are cooked, all you have to do is put them in a blender to turn them into a thick cream.
Now that they are cooked, do not put all the broth in the blender but add it little by little until you get the desired consistency.
When cooking is done, taste the cream soup and adjust the salt, add a drizzle of oil and you’re done. You just have to complete the recipe with croutons and a cheese cream. Beet pairs well with yogurt and sweet gorgonzola.
Your beet cream soup is ready!
Serving Tips:
I recommend serving this cream soup in a deep dish or a large bowl. You can finish the dish with a cheese cream to balance the earthy flavor of the beet cream soup.
For a crunchy note, add seeds or croutons, here is my recipe to make croutons at home.
