Beetroot soup

Name: beetroot soup
Total time: 25 min
Yield: 4
Ingredients: 12 rods chives; 2 tablespoon cream; 1 liter chicken or vegetable stock; 2 tablespoon balsamic vinegar; 1 teaspoon dried thyme; 1 Red onion; 2 tablespoon olive oil; 500 gram beet; pepper and salt

Ingredients

12 rods chives
2 tablespoon cream
1 liter chicken or vegetable stock
2 tablespoon balsamic vinegar
1 teaspoon dried thyme

1 Red onion
2 tablespoon olive oil
500 gram beet
Pepper and salt

Directions

Additional requirements: Hand blender.
Rub the skin of the beetroot and cut into small cubes.
Chop the onion.
Heat the olive oil in a soup pot and gently fry the onion.
Put the beetroot, thyme and balsamic vinegar through it and smother the beetroot covered for three minutes.
Pour in three quarts of broth and bring everything to the boil while stirring.
Cook the soup for ten minutes on a low heat.
Puree the whole with the hand blender into a not too thick, smoothly tied soup.
Add a dash of stock if necessary.
Season with salt, pepper and possibly a dash of balsamic vinegar.
Let the beet soup simmer for a short while.
Spoon the beet soup into deep plates and drop some cream in the middle.
Garnish with sprigs of chives.