Cold beetroot soup

Ingredients for Cold beetroot soup

Instructions for Cold beetroot soup

To prepare the Cold beetroot soup recipe, please follow these instructions:

Saute onion and celery in olive oil until onions are easily clear. Bring the sautéed vegetables slowly cook with broth, beet root cubes, bay leaf and thyme and cook them gently, covered, in ½ hour. Purér soup and let it cool off. Season to taste with orange zest and juice, and salt and plenty of pepper. Let it pull further a few hours in the refrigerator. Smut tonsils and cut them in the splitter. Grate them on a dry Pan do not for high heat, until they have taken a little color.

Server soup with almond splitterne, chopped parsley and would like tørristede slices of Italian bread.