Budget Gourmet Beet Soup with Horseradish Whip

Sometimes a soup can be so simple and yet appear fancy. I’m so happy to share this recipe with you …a dish that truly puts the budget in Budget Gourmet! Boiling beets can be a long process without a pressure cooker. But don’t be alarmed, it is still absolutely worth it! Why not boil a few extras and make a beet salad the next day?

Beet Soup: 4 Servings @ $ 1.90/Serving

Ingredients

  • 2 medium sized russet potatoes
  • 2 medium sized beets
  • 1Tbsp olive oil
  • 1/4 inch fresh horseradish
  • 2 cups vegetable broth
  • 1 1/3 cup whipping cream
  • 1/4 tsp ginger powder
  • S&P to taste

To make

Cook the beets in a pressure cooker or boil them until soft. Let cool. Peel, quarter and then thinly slice the potatoes. Peel and dice the beets. In a large pot, lightly cook the potatoes in a bit of oil, add the beets.  Finely mince the horseradish and add half of it to the pot. Gently fry for another couple of minutes. Deglaze the above by adding the vegetable broth, cover and simmer for 15 minutes.  Add half of the whipping cream and blend the ingredients with a hand held blender. Season with powdered ginger, salt and pepper.

Whip the remaining whipping cream and add the left over minced horseradish. Season with salt as desired. Serve the soup in individual bowls with a dollop of the horseradish whip.

What makes this dish so budget?! …While adding whipped cream is a bit of an indulgence, the beets and potatoes are fully in season. In fact, you might even find some more when you go digging in your garden. Or your neighbours’.

What makes this dish so gourmet?! …Hello savoury horseradish whip!

Beet Soup: 4 Servings @ $ 1.90/Serving

recipe by the Myriam Zbinden-LaPlante aka the Budget Gourmet

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