Recipe Beet soup
Preparation time:
20 min
Heat treatment time:
30 min
Ingredients
Number of persons: 4 persone
Preparation
- Prepare the vegetables: peel the beets then cut them into pieces. Do the same with the potatoes.
- In a saucepan, put the beets and potatoes. Pour 50 cl of water with the cube broth. Bring to ebulition, then cook for 15 min.
- Finely mix the beet soup. Then incorporate the velvety yogurt as well as the oil. Season with salt and pepper.
- Return the soup to be heated without boiling.
- Fill the jars Le Parfait up to 2 cm from the edge. Close and proceed immediately to heat treatment, 30 minutes at 1200 ° C. Serve hot with a little liquid cream.