Beetroot Potage

Ingredients:

• 500g fresh beetroot, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 litre vegetable broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 250ml milk
• 1 bay leaf
• Salt and pepper, to taste
• Fresh dill, for garnish (optional)
• Sour cream or Greek yogurt, for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent, about 5 minutes.
2. Stir in the all-purpose flour to create a roux. Cook for an additional 2-3 minutes until the roux turns a pale golden colour.
3. Add the diced beetroot to the pot and sauté for another 5 minutes, allowing them to slightly soften.
4. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the beetroot is tender.
5. While the soup simmers, prepare an ice bath. Fill a large bowl with ice and water and set it aside.
6. Once the beetroot is tender, remove the pot from heat.
7. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
8. Stir in the milk and season the Beetroot Potage with salt and pepper to taste. Adjust the seasoning as needed.
9. To preserve the vibrant red colour of the soup, quickly plunge the bottom of the pot into the prepared ice bath for a few seconds, then return it to the stove and reheat the soup over low heat.
10. To serve, ladle the creamy soup into bowls, and if desired, garnish with fresh dill and a dollop of sour cream or Greek yogurt.

Enjoy your vibrant and velvety Beetroot Potage, a delightful and nutritious soup that showcases the earthy sweetness of beetroot!