Cream of beets soup ~Japanese style~

24

Ingredients

  • 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:
★★☆☆☆

Directions

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.

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