Cold beetroot soup with green apple chips
This creamy and exquisite coloured beetroot soup with a side of apple chips will regale all gourmets.
1. Preheat the oven to th. 3-90°C. Peel and core the apples. Cut into thick slices and place a baking sheet. Bake for 1 hour.
2. Peel and slice the onion. Cut the beetroot into small cubes. Place the butter to melt in a pan and fry the onion without coloring. Pour in the chicken stock, add the diced beets and cook for 20 minutes.
3. Blend the soup until but not too fine. Lightly salt and pepper. Leave to cool and keep at least 1 hour in the fridge.
4. Rinse and chop the chervil sprigs. Divide the cold soup into 4 glasses. Sprinkle with a sprig of chervil. Serve with green apple chips.
Find out more beetroot recipes:
Beetroot and zucchini carpaccio with parmesan
Photo credit: Sucré Salé
