
Beetroot soup with bacon and chive
Ingredients
- Wash and peel beetroot, cut into 4-5 slices and arrange on a piece of foil. Slice onion and add along with garlic and rosemary to beetroot. Drizzle with olive oil. Bake in preheated 180C oven for 20 minutes, then take out onion and garlic. Seal the foil and bake beetroot for 20-30 minutes more or until it’s soft.
- Meanwhile, peel potatoes and cut into small cubes. Bring water or stock to boil in a medium pan, add potatoes, bay leave and some salt. Slightly cover, simmer on a medium heat until soft. Discard the bay leave.
- Add all roasted vegetables to the pan along with sugar and lemon juice. Season to taste with pink pepper and salt. Simmer all together for 5-6 minutes more.
- In a small pan, fry sliced bacon (without oil) until it’s crispy. Drain on a paper towels.
- Blend the soup until smooth.
- For the garnish, mix cream cheese with sour cream, or use only cream cheese. Chop chives.
- Pour the soup into serving bowls. Garnish with fried bacon, chives and a dollop of cream.
- Serve warm with some bread.