Cream of beets soup ～Japanese style～

• 8-10 pieces canned sliced beets（about 80g）
• 2tbsp canned juice
• 1/4 red onion *thinly sliced
• 1 potato（about 80g）
• 1 tsp olive oil
• A pinch of salt
• 2tbsp Japanese white soup
• 150ml water
• 100ml milk
• 50ml fresh cream
• ～Optional～
• Fresh cream
• Fried onion　
• Parsley

YIELD:
Serves 2

TOTAL TIME:
25  minutes

COST:
middle

DIFFICULTY：
★★☆☆☆

1 Open the canned beetroot and transfer the amount of beetroot and juice to a blender glass.

2 Peel and slice purple onions and potatoes.

3 Put olive oil in a pan and heat over low heat, add (2) and a pinch of salt, and fry until the potatoes are clear.

4 Add water and white soup and bring to a boil.
　When it boils, reduce the heat to low and simmer for about 10 minutes.
　When the potatoes are soft, turn off the heat and remove the heat.

5 Add (4), milk and fresh cream to the mixer glass of (1) and stir. When it becomes soup-like, adjust the taste with salt and let it cool.

6 Pour the soup into a bowl and decorate with fresh cream, fried onion and parsley and you’re done♪
　＊I used lightly whipped cream.