Beet soup

 Cooking 15 minutes
 Preparation 10 minutes
 6 servings


  • 2 bags (397 g each) of Champêtre diced red beets
  • 4 cups (1000 ml) – chicken broth
  • 1/4 cup (65 ml) – lemon / lime juice
  • 1/4 cup (65 ml) – orange juice
  • 1/2 peeled orange
  • Cream 15% (quantity to taste)
  • Salt and pepper to taste


  1. In a large pot, heat te beets for a few minutes in order to caramelize the beet sugar.
  2. Watch very closely so that it does not stick to the bottom of the cauldron
  3. Put the beets, the chicken broth, the lemon / lime juice, the orange juice and the half orange in a blender until a smooth consistency is obtained.
  4. Return to the pot and add the cream.
  5. Reheat and season to taste.
  6. Serve and garnish with wedges of oranges, limes and lemons.

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