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Creamy Beet Soup
by
Sowmya Soundararajan
Calificación: 4.0
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%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EPressure%20cook%20the%20beetroot%20and%20potato.%20Cool,%20peel%20and%20mash.%20Pulse%20beetroot,%20tomato%20and%20potato%20in%20a%20food%20processor,%20with%20some%20vegetable%20stock%20in%20case%20more%20liquid%20is%20needed,%20to%20get%20a%20coarse%20paste.%20Add%20the%20remaining%20vegetable%20stock,%20ginger%20paste%20and%20salt.%20Boil%20for%20a%20few%20minutes.%20Once%20the%20soup%20has%20reached%20the%20required%20consistency%20(thick,%20but%20not%20too%20thick),%20add%20the%20beaten%20yogurt%20and%20heat%20for%20just%20about%20a%20minute.%20Remove%20from%20fire%20before%20it%20starts%20boiling,%20mix%20in%20the%20dill,%20lemon%20juice,%20butter%20and%20pepper.%20Garnish%20with%20cream%20and%20serve%20hot.%3C/p%3E%3Cp%3ENotes:%3C/p%3E%3Cp%3E1.%20The%20slight%20coarseness%20and%20little%20lumps%20adds%20that%20extra%20touch%20of%20chunkiness%20to%20the%20soup.%3C/p%3E%3Cp%3E2.%20The%20vegetable%20stock%20usually%20contains%20enough%20salt%20-%20so,%20add%20extra%20salt%20only%20if%20that%20is%20not%20sufficient,%20and%20adjust%20seasoning%20carefully,%20according%20to%20personal%20preferences.%3C/p%3E){kind=link}