Beet Velouté - Nest in Normandy Dieppe

Beet Velouté

Ingredients: Yields 4 servings

From the fresh produce market:
4 raw red beets
1 onion
4 tomatoes
1/2 lemon

From the cheesemarket:
3 tbsp. crème fraîche
20g butter

From your larder:
1.5l chicken or beef broth

  • Chop and sauté the onion. Add the broth and bring to the boil.  
  • Add the beets – peeled and chopped – and the tomatoes. Season with salt and pepper. Cook for 20 minutes on low heat.  
  • Blast the soup in a blender, add the crème fraîche and the juice of 1/2 lemon.

Tip: When you are ready to serve, why not sprinkle some finely shredded dill on the piping hot plated soup.