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Soupe froide de betteraves et lait ribot
Chilled beetroot and buttermilk soup
Preparation info
- For
8
- Difficulty
Easy
Appears in
Published 2007
A refreshing summer soup, the tartness of the buttermilk contrasts nicely with the sweet beetroot and the colour is fabulous. Don’t use beetroot cooked in vinegar.
Ingredients
2-3 1 litre - Juice and zest of
2
Method
Put the beetroots and the buttermilk in a food-processor and liquidize.
Stir in the lime juice and zest, and a little water if the soup is too thick. Season with salt and pepper, and chill until needed. Sprinkle with the chives just before serving.